Balam Raicilla Costa is produced by Don Rosalio Rodriguez in El Tuito, Jalisco using 100% agave Maximilana. After being cooked and crushed, the agaves are naturally fermented for 23 days before being double-distilled in steel stills. This raicilla has aromas of wood and wildflowers with a hint of citrus. On the palate there are notes of cooked green agave, roasted fruits, and cold ash. Other batches (such as the bottle pictured) were made with agave Rhodacantha.