Raicilla is a little-known Mexican (Jaliscan) distillate with sweet and aromatic notes. If you are a fan of tequila and mezcal, raicilla it's definitely for you.
Raicilla, like every product from nature, has its own character. Just like human beings, the generosity of the earth imparts aromas, colors, and spirit to its creations. No flower is the same as another; each possesses a unique individuality that bestows exclusive value.
These particularities can still be found even after long transformation processes in which natural products take on new uses and shades but retain their uniqueness. This is the case with raicilla, a beverage that was forgotten for a long time but is now proudly showcased to the world by the people of Jalisco.
Like tequila and mezcal, raicilla comes from agaves, commonly known as lechuguilla. However, this plant has significant advantages over its cousins: it reaches maturity in no more than eight years, can grow in rugged terrain, only reproduces sexually, and does not require trees to be felled to be planted.
Designation of origin
Until recently, raicilla was considered a low-quality beverage. This distillate was mainly consumed by humble people and viewed with suspicion. Thanks to the efforts of master tavern keepers who strive to continue producing the beverage in a traditional way, in 2019, this spirited drink received a designation of origin.
Currently, raicilla can only be produced in the Western Sierra Madre, the Sierra de Amula, the Costa Sur, and the Costa Norte. There, distilleries, better known as taverns, preserve and promote the cultural heritage surrounding raicilla. From the Magical Towns of Mascota and San Sebastián del Oeste in Jalisco to the Nayarit border, raicilla has been traditionally produced since the 17th century.
