Raicilla is a Certified Domination of Origin. Raicilla is much more than an agave distillate; it is a legacy passed down from generation to generation in the mountains of Jalisco and Nayarit. Its production is an art that depends on the patience and wisdom of the producers, who use agave varieties such as lechuguilla and raicillero, species endemic to these lands, to create a liquor that carries with it the history, tradition, and roots of our culture. Although Raicilla doesn’t enjoy the same fame as tequila or mezcal, it is beginning to claim its place in the hearts of Mexicans and on the palates of the world.
The name “Raicilla” also tells a story. In its early years, it was known simply as “Mezcal,” a name that is still often used today to refer to it. Although Raicilla is, in its production, a mezcal, its story goes far beyond a simple label. During colonial times, producers were not located within the geographical areas protected by the tequila and mezcal designations of origin, leading local residents to change the name to Raicilla as a way to circumvent the ban imposed by the colonizers, who attempted to restrict the production of local beverages to promote the consumption of Iberian spirits.
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Despite the risks, Raicilla never ceased to be produced. In fact, it was only in 2019 that the beverage finally obtained its designation of origin, a recognition that validates its authenticity and protects its production. Today, with this designation of origin, Raicilla is not only distinguished by its quality but also represents the effort and resilience of the producing communities. This certification not only highlights the beverage’s unique characteristics but also promotes the economic development and sustainability of the producing regions.
Personally, I feel a deep connection to Raicilla. Even though consuming it isn’t one of my favorite activities, for my family it has always been a tradition, and even more so, an art. My grandfather, in particular, was known in Cabo Corrientes for his skill in achieving the “perfect point” in the oven for cooking agave, and he was a pioneer in Raicilla production in Mal Paso, Cabo Corrientes. As a child, I loved hearing his stories about the process, a meticulous process that requires time and dedication. The process of making Raicilla is, in itself, an act of patience and respect for nature. It all begins with the cultivation of the agave, which must wait up to six years to reach the perfect moment for harvesting.
Then, the art of selecting the ripe piñas for jimar (cutting) and tatemar (roasting) is crucial. The piñas are cooked in sealed ovens at 130 degrees, a cooking point that defines Raicilla’s unique flavor. They are then cooled, cleaned, and ground, and the resulting liquid is fermented for up to eight days. Finally, the liquid is distilled in stills, a process that captures the plant’s full essence. Raicilla’s alcohol content varies between 36% and 45%, a range that marks its strong and authentic character. My grandfather preferred Raicilla at 45% and above, and always said that Raicilla should be strong, authentic, unadorned. For him, the ideal was to drink it neat, straight from the stills, while it was still warm, and if you tasted it that way, he said the flavor was much richer, more authentic.
For those wondering how strong Raicilla is, there’s a simple way to find out: just shake the container and observe the duration of the bubbles that form. If the bubbles last longer, it’s a sign that the drink is stronger. If you ask me about Raicilla’s aroma, my answer is simple: warm, familiar, like a hug. Although when I was little, the smell of Raicilla seemed strange to me, and in some ways, even a little strong. I remember how I would hold my nose when a bottle of Raicilla was opened at my grandmother’s house, the woody, smoky aroma filling the room. But now, that same smell transports me back to my childhood, reminds me of home, of my grandfather’s stories, of family afternoons.
That aroma, today, has become a symbol of what it means to be close to those I love most. Today, Raicilla is not just a beverage; it is part of our identity, of our history, and remains a testament to the passion and effort of those who produce it with such love. A treasure that, fortunately, has managed to emerge from obscurity and now deserves to be known and appreciated by the world. Raicilla is much more than a beverage. It is a story of resilience, tradition, and family, a story that lives on. I invite you to discover it!
Consejo Mexicano Promotor de la Raicilla A.C.
Domicilio: Rosa Dávalos #79, Centro, 46900 Mascota, Jalisco
Teléfono +52(388)113-5100 / E-mail: oficina@cmpr.mx
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