What is raicilla?
When it comes to Mexican drinks, tequila and mezcal often garner international attention.
However, there is another distillate with centuries of tradition and a unique flavor that is gaining more and more followers: raicilla .
Originally from Jalisco and Nayarit , this drink is an essential part of Mexico's cultural wealth.
In recent years, it has received special recognition thanks to its Designation of Origin , obtained in 2019.
Raicilla is a handcrafted distillate made from different species of agave, mainly:
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Agave maximiliana
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Agave inaequidens
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Agave angustifolia
For a long time it was confused with mezcal, but today it is recognized as a drink with its own identity , with unique processes and flavors.
Its name was born in the colonial era.
To avoid taxes and regulations affecting tequila and mezcal, producers began calling it “raicilla,” pretending it was a different drink.
Origin and history of raicilla
16th Century: The first agave distillates emerged shortly after the arrival of the Spanish, who introduced distillation techniques.
18th and 19th centuries: Raicilla became popular in rural communities, although its production was clandestine and without official recognition.
20th Century: For decades it was considered a “country” drink, consumed mainly at local festivals and in mountain villages.
2019: Finally, it obtained its Denomination of Origin , which protects its authenticity in regions of Jalisco and Nayarit.
Today, raicilla is part of the movement to rescue traditional Mexican spirits , along with mezcal and tequila, and is seeking to establish itself in the premium market.
Types of raicilla
There are two main styles depending on the area where they are produced:
Raicilla de la Costa
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Made with Angustifolia and Rhodacantha agaves.
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Fresh, herbal and fruity flavor, with citrus notes.
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Light and smooth, ideal for cocktails.
Raicilla de la Sierra
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Made with Maximiliana and Inaequidens agaves.
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Robust profile, with smoky and earthy flavors.
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Perfect to enjoy alone in a glass.
Interesting facts about raicilla
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Botanical variety: Unlike tequila, which can only be made with Agave tequilana Weber , raicilla uses a variety of species, broadening its range of flavors.
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Maturation time: Agaves take 8 to 15 years to mature, making each production a patient and artisanal process.
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Traditional production: Master raicilleros continue to use earth or stone ovens, manual mills, and distillation in copper or clay.
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Cultural renaissance: Like mezcal, raicilla is experiencing a boom that has taken it to bars in New York, London, and Tokyo.
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Wine tourism: In Jalisco, you can explore the Raicilla Route , visit distilleries, and learn about this ancient process firsthand.
How do you take raicilla?
Alone in a glass
It allows you to appreciate its aromatic complexity. It's recommended to drink it slowly, in small quantities.
With pairing
It pairs perfectly with seafood, charcoal-grilled fish, and regional dishes from the Jalisco coast.
In cocktails
Its freshness makes it an excellent option to reinvent classics such as the margarita , the negroni or a raicilla tonic .
Raicilla: Mexico's liquid tradition
Raicilla is much more than a drink: it represents the history, resilience, and tradition of western Mexico.
What was once a clandestine distillate has now become a cultural symbol with an international future .
When you toast with raicilla, you're not only enjoying a unique flavor; you're also celebrating centuries of heritage and the artisanal work of communities that keep this tradition alive.
Discover our Raicilla collection at Raicilla – Vinosylicores.com
