Raicilla is much more than an agave distillate; it is a legacy that has been 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 varieties of agave 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 does not 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. And although Raicilla is, in its production, a mezcal, its history goes far beyond a simple label.
In colonial times, producers were not located within the geographical areas protected by the designations of origin for tequila or mezcal, which led the inhabitants to change the name to Raicilla as a way to circumvent the prohibition imposed by the colonizers, who tried to restrict the production of local drinks to boost the consumption of Iberian spirits. Despite the risks, Raicilla never stopped being produced. It was in 2019 when the drink finally obtained its designation of origin, a recognition that validates its authenticity and protects its production.
What is Raicilla? Jalisco Denomination of Origin Drink. https://promovisionpv.com/what-is-raicilla-jalisco-denomination-of-origin-drink-travel-video-puerto-vallarta/
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 certificate not only highlights the unique characteristics of the drink, but also drives the economic development and sustainability of the producing regions.
The skills in giving the oven the “perfect point” for cooking the agave, and he was a pioneer in the production of Raicilla in Mal Paso, Cabo Corrientes. A process that is meticulous and 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 to be harvested. Then, the art of selecting the ripe piñas to jimar (cut) and tatemar (roast) is crucial. The piñas are cooked in sealed ovens at 130 degrees, a cooking point that defines the unique flavor of Raicilla. Afterwards, they are 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 all the essence of the plant. Raicilla’s alcohol content varies between 36% and 45%, a range that marks its strong and authentic character.
Festival Raicilla Puerto Vallarta
Raicilla at 45 degrees should be strong, authentic, without embellishments. The ideal is to drink it pure, straight from the stills, while still hot, and if you tasted it that way, they said the flavor was much richer, more authentic.
For those wondering how strong Raicilla is, there is a simple way to find out: just shake the container and watch the duration of the bubbles that form. If the bubbles last longer, it is a sign that the drink is stronger.
The aroma of Raicilla is simple: warm, familiar, like a hug.
Raicilla is part of our identity, of our history, and it remains a testimony to the passion and effort of those who produce it with so much love. A treasure that, fortunately, has managed to emerge from anonymity and now deserves to be known and appreciated by the world.
Raicilla is much more than a drink. It is a story of resistance, tradition and family, a story that lives on.
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