Raicilla is a traditional agave spirit that hails from Jalisco. It is made from a variety of roasted and fermented piñas – hearts of agave plants. Although it is considered a type of mezcal and a close cousin to tequila, it is usually more fruity and floral than tequila, and it has less smoky nuances than mezcal.
In 2019, it was granted denomination of origin status within Mexico, which restricts its production to Jalisco and Bahía de Banderas in Nayarit. There are two main varieties: de la costa (coastal) and de la sierra (mountainous).
Coastal versions are mostly made from angustifolia and rhodacantha, while mountainous primarily use maximiliana and inaequidens agave varieties. Raicilla is often single-distilled, though double-distillation is also sometimes used. Read more
There are several ways how to classify raicilla. It can include age statements (joven, envejecida, reposada, añejada) or the technique (raicilla, artisanal raicilla, ancestral tradition). This influences the final taste profile, which can significantly vary, but most styles are best appreciated slowly sipped.
Raicilla has a centuries-old tradition, but after the Spanish conquest, it was mostly produced clandestinely to avoid taxation. Official production is relatively recent.
