If you think of Jalisco, mariachi, charrería, tequila, and raicilla surely come to mind. Closely related to tequila, raicilla is one of the spirits that also gives the state its identity.
Both raicilla and tequila are linked to the agave heart of Jalisco, and in this article, we’ll share what you need to know about each spirit to become an expert in Jalisco’s wine tasting and culture.
Raicilla, a liquid gem from Jalisco hands
Raicilla is a spirit that originates in the mining areas of Jalisco, near the Sierra Occidental. This area includes municipalities such as San Sebastián del Oeste, Mascota, and Talpa, to name a few. Later, its production spread to the state’s northern coast.
Its production began in the 16th century with the arrival of European distillation systems and was known as “mezcal wine.” It is said that the name “raicilla” was given to it by a tavern owner between 1785 and 1792 to circumvent the Spanish ban on locally distilled spirits (in an attempt to favor imported brandies and wines).
Today, raicilla is produced under this name by hand only in the 16 municipalities of Jalisco included in the Denomination of Origin.
Protection of the “Raicilla” Denomination of Origin
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Thanks to the efforts of producers, bottlers, and marketers of the Mexican Council for the Promotion of Raicilla (CMPR), the General Declaration of Protection of the “Raicilla” Denomination of Origin was published on June 28, 2019, in the Official Gazette of the Federation.
This declaration aims to protect and promote this distillate, as well as the 16 producing municipalities, which are deeply connected to the history of Jalisco and its gastronomy. The CMPR is currently working on a project to develop the Official Mexican Standard for raicilla specifications.
Classification and Types of Raicilla
This declaration stipulates that there are two major varieties of raicilla, depending on their geographic region and the agave species used for their production, which result in notable differences in flavor.
Raicilla de la Sierra: Agave maximiliana Baker, Agave inaequidens koch, and Agave valenciana.
Raicilla de la Costa: Agave angustifolia Haw and Agave rhodacantha.
Focusing on the processes used to produce it, this distillate is divided into three categories: raicilla, artisanal raicilla, and traditional raicilla. Each one differs in some of the production stages, whether jimado, cooking, milling, fermentation, or distillation.
From these processes, five classifications can be obtained:
Joven blanco or plata: Colorless and translucent, this raicilla does not undergo any further processing.
Reposada or oro: The distillate remains in a space with controlled light, temperature, and humidity for a period of between 2 and 12 months in a wooden container, which gives it its characteristic flavor.
Aged or matured in glass: The raicilla is stabilized in a glass container for more than a year, underground or in a space with controlled light, temperature, and humidity.
Añejada: This is similar to reposada raicilla, but remains in wooden containers for more than 12 months.
Abocado: Ingredients are added directly to this type of raicilla to incorporate certain flavor notes.
Where is raicilla produced?
Have you heard of “tabernas”? You probably know them as places where all kinds of alcoholic beverages are served and sold. However, in the raicilla industry, this refers to the places where this distillate is produced, and the “tabernero” refers to the person who transforms the agave into raicilla.
Tabernas are generally equipped with ovens for cooking the agave, fermentation rooms, and distillation areas. They are located in Bahía de Banderas, Nayarit, and 16 different municipalities in Jalisco, all of which are part of the designation of origin:
Atengo, Atenguillo, Ayutla, Cabo Corrientes, Chiquilistlán, Cuautla, Guachinango, Talpa de Allende, Tecolotlán, Tenamaxtlán, Tomatlán, Juchitlán, Mascota, Mixtlán, Puerto Vallarta, and San Sebastián del Oeste.
Venture on the Raicilla Route
If you want to become an expert in this drink, able to recognize the difference between a raicilla from the coast and one from the mountains, we invite you to explore the Raicilla Route, where you can visit the main taverns in each municipality of Jalisco.
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Discover all the points that make up the Raicilla Route on this map and enjoy the history and skill of Jalisco’s artisans with every sip of raicilla.
Tequila, from Mexico to the world
Tequila is one of the spirits or simple distillates with the longest tradition in Jalisco and Mexico. It is a product of the meeting of two worlds, combining the Mexican agave, used by pre-Hispanic civilizations for hundreds of years, with the distillation technique originating on the European continent.
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Its name comes from the region where it was born centuries ago: Tequila, which was named a Pueblo Mágico (Magical Town) in 2003. Unlike raicilla, which can be made from up to five different agave species, this spirit can only be produced from the blue Agave tequilana Weber variety.
Protection of the “Tequila” Designation of Origin
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In 1974, tequila became the first Mexican product to be granted the Protection of the Designation of Origin. This declaration states that only those spirits made from the blue Agave tequilana Weber variety in Jalisco and certain specific regions of Mexico can bear the title of “tequila.”
Over the years, this declaration has been modified to add new regions to the Designation of Origin. Currently, it covers the entire state of Jalisco and specific municipalities in Guanajuato, Michoacán, Nayarit, and Tamaulipas. Plan your next visit to the land of tequila and raicilla with the help of our guides and maps.
In addition to the Denomination of Origin, this distilled beverage has the Official Mexican Standard for Tequila (NOM-006-SCFI-2012), which specifies in detail the requirements for cultivation, harvesting, cooking, extraction, formulation, fermentation, distillation, aging, and even packaging required for tequila to be certified as such.
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Several institutions were involved in the creation of the official standard, including the National Chamber of the Tequila Industry (CNIT), the Tequila Regulatory Council (CRT), the Ministry of Economy, and the Ministry of Agriculture and Rural Development.
Classification and types of tequila. Tequila can be classified according to two characteristics: the amount of sugars it contains and its level of aging.
According to the percentage of sugars from the agave used in the production of tequila, it can be categorized as tequila, with at least 51% of the blue agave tequilana Weber variety, and tequila with 100% agave.
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These two categories can be further classified according to their level of aging:
Blanco or Silver: This is the product obtained directly from distillation and can be aged in barrels for less than two months.
Joven or Gold: This is the result of softening or softening tequila, or of blending white tequila with a mature tequila. It is usually the most affordable of the tequilas.
Reposado: This tequila is aged in oak barrels for two months or more.
Añejo: This tequila is aged in oak barrels for at least one year.
Extra Añejo: It is aged for at least three years in oak barrels.
Where Tequila is Produced
Thanks to the Tequila Designation of Origin (DOT), 181 municipalities are protected by this declaration and whose tequila producers can use the blue Agave tequilana Weber variety as raw material:
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The 125 municipalities of the state of Jalisco.
7 municipalities in the state of Guanajuato: Abasolo, Ciudad Manuel Doblado, Cuerámaro, Huanímaro, Pénjamo, Purísima del Rincón, and Romita. 8 municipalities in Nayarit: Ahuacatlán, Amatlán de Cañas, Ixtlán del Río, Jala, Jalisco, San Pedro de Lagunillas, Santa María del Oro, and Tepic. 11 municipalities in Tamaulipas: Aldama, Altamira, Antiguo Morelos, Gómez Farías, González, Llera, Mante, Nuevo Morelos, Ocampo, Tula, and Xiconténcatl. 30 municipalities in the state of Michoacán: Briseñas de Matamoros, Chavinda, Chilchota, Churintzio, Cotija, Ecuandureo, Jacona, Jiquilpan, Maravatío, Nuevo Parangaricutiro, Numarán, Pajacuarán, Peribán, La Piedad, Regules, Los Reyes, Sahuayo, Tancítaro, Tangamandapio, Tangancícuaro, Tanhuato, Tinguindín, Tocumbo, Venustiano Carranza, Villa Mar, Vista Hermosa, Yurécuaro, Zamora, Zináparo, and Marcos Castellanos.
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Delve into the world of tequila
If you want to become an expert tequila taster, you can start with the tasting guide from the National Chamber of the Tequila Industry. It includes a pairing section and a recipe book so you know how to combine the quintessential Mexican drink with your favorite dishes.
You can also follow them on their official social media channels to stay up-to-date on the culture surrounding tequila and the events they organize.
Tequila and raicilla have been part of the lives of every Mexican and foreigner with a Mexican soul for centuries. Their flavor is the result of generations of experts who know how to extract the essence of our land so we can appreciate it in every “little kiss” of history and tradition.
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