In Mexico , agave culture has given rise to some of the world's most iconic beverages: tequila and mezcal . However, in recent years, a distillate that, while lesser-known, boasts centuries of history and a unique character has begun to shine: raicilla .
Originally from Jalisco and Nayarit, this artisanal beverage has gone from being a near-clandestine local tradition to becoming a trendy spirit in high-end bars both in Mexico and abroad. With its designation of origin granted in 2019 and growing international interest in authentic and sustainable beverages, raicilla is currently experiencing a renaissance worth exploring.
A trip to the past: the history of raicilla
Raicilla was first distilled in western Mexico over 400 years ago , during the colonial era. Its origins are closely tied to the mountain and coastal towns of Jalisco and Nayarit , where it was handcrafted from different varieties of wild agave.
For decades, the drink remained in the shadows. In fact, in the 20th century, it was considered almost an " illegal " spirit, as many producers produced it without regulation, similar to what happened with mezcal in Oaxaca before its international boom. At local festivals and family celebrations, raicilla was a symbol of cultural identity and resistance, but it remained far from the global spotlight.
Everything changed in 2019 , when it was granted the Denomination of Origin (DO) status, covering 16 municipalities in Jalisco and one in Nayarit. From then on, raicilla began to emerge from its anonymity and position itself as a premium beverage.
What is raicilla and how does it differ from tequila and mezcal?
Although it is made with agave like tequila and mezcal, raicilla has unique characteristics:
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Agave varieties : It is mainly produced with Agave maximiliana , Agave lechuguilla and Agave inaequidens . This gives it a different flavor palette than tequila (which only uses Agave tequilana Weber ).
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Cooking method : Traditionally, agave piñas are cooked in clay ovens or stone pits with firewood, which provides more subtle smoky notes than those of mezcal.
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Production regions : Raicilla has two main styles: Raicilla from the mountains , with more earthy and robust notes, and Raicilla from the coast , which is fresher and fruitier.
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Alcohol content : usually ranges between 35% and 45% , making it intense, but smooth on the palate compared to other agave distillates.
In the glass, raicilla surprises with herbal, fruity, floral, and even citrus notes, making it a versatile drink both on its own and in cocktails.
The revival of raicilla in the 21st century
The globalization of tequila and the rise of mezcal opened the door for the world to turn its attention to other Mexican spirits. Raicilla has capitalized on this trend, positioning itself as the "rebellious cousin" of the agave family .
Some factors of its resurgence:
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Denomination of Origin (2019): gave legitimacy and protection, encouraging small producers to professionalize their processes without losing tradition.
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Conscious consumption: People are looking for artisanal beverages with traceability and ties to local communities. Raicilla fulfills these attributes.
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Signature cocktails: Bartenders in New York, Los Angeles, Mexico City, and Guadalajara have begun including it in innovative menus. Its versatility allows for the creation of everything from smoky drinks to tropical cocktails.
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Tourism in Jalisco and Nayarit: Raicilla wine tasting routes and experiences attract travelers seeking to experience the authenticity of Mexico's terroir.
Today, brands like La Venenosa, Estancia, and Los Perros Bravos have conquered spaces in bars and specialty stores in the United States, Europe, and Japan.
Curiosities and culture surrounding raicilla
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Misleading name: It is called raicilla because, in the past, to avoid colonial taxes, producers said it was not agave but “ root .”
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Medicinal use: In mountain communities, raicilla was used as a home remedy to relieve muscle and stomach pain.
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The “clandestine raicilla”: for a long time, its consumption was limited to local markets and regional festivals because it was not officially regulated.
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Unique flavors: Depending on the altitude, soil type, and agave, raicilla can have notes ranging from smoky and earthy to fresh, floral, and citrusy.
The future of raicilla: a new Mexican icon?
Everything points to raicilla continuing to gain ground. Its artisanal production, cultural authenticity, and growing international demand place it on the radar as Mexico's next flagship beverage .
Just as mezcal did two decades ago, raicilla is beginning to rise in recognition and value. More and more bartenders and sommeliers are speaking of it as an option that surprises the palate and connects with an authentic history.
The challenge will be to find a balance between growing in volume and maintaining its artisanal essence , so that the drink doesn't lose its distinctive character. If achieved, raicilla could become another cultural ambassador for the country, alongside tequila and mezcal.
Raicilla is more than a spirit: it's a reflection of the history, resilience, and creativity of the communities that have produced it for centuries. Today, this distilled spirit from Jalisco and Nayarit is experiencing a resurgence that has placed it on the international map as a unique, sophisticated, and distinctive beverage.
With every sip, raicilla reminds us that Mexico is a land of diversity and cultural richness. And that, just as tequila conquered the world and mezcal became a global trend, raicilla has everything it needs to become Mexico's new agave pride .
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