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Crème brûlée or caramel flan
The calligraphy was done by Eri Takase of Takase Studios
after fermentation
Expression: Storm
Bonete Raicilla Costa (750 ml) region_Various Crème brûlée or caramel flanBonete Raicilla Costa is made with 60% maguey Chico Aguillar (agave Angustifolia Haw) and 40% maguey Amarillo (agave Rhodacantha). The agave are cooked in an underground conical oven. Fermentation is done in open air tubs with wild yeasts. This raicilla is then distilled twice on wooden stills carved from the sacred Oyamel tree.
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