AN ARTISANAL PROCESS
Once charred, the pine cones are delicately crushed to release their sweet juices. These, in turn, begin a natural fermentation process that lasts 15 to 20 days, transforming the sugars into the vibrant soul of our raicilla.
Finally, the fermented must undergoes a double distillation in copper stills. The first, known as "punta," and the second, known as "ordinario," are then combined for a final distillation that strives for perfection. In this phase, everything is tested with a "sacual," a type of ancient gourd that bears witness to this art.
Thus, after a journey of patience and mastery, Costa Costa rests in its iconic ceramic bottle, ready to transport you to the Mexican coast with every sip.
