When it comes to Mexican drinks, tequila and mezcal often garner international attention. However, another spirit with centuries of tradition and a unique flavor that's increasingly conquering palates: raicilla . This spirit, native to Jalisco and Nayarit, is part of Mexico's cultural richness and has recently gained greater recognition thanks to its Designation of Origin.
What is raicilla?
Raicilla is a handcrafted distillate made from different species of agave, primarily Agave maximiliana, Agave inaequidens, and Agave angustifolia. Although it was long confused with mezcal, today it is recognized as a beverage with its own identity, with distinctive processes and flavors.
Its name comes from the colonial era, when, to avoid taxes and regulations on mezcal and tequila, producers marketed it under the term “ raicilla ,” implying that it was a distinct beverage.
Origin and history of raicilla
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16th Century: It is believed that the first agave distillates in the coastal and mountainous region of Jalisco appeared shortly after the arrival of the Spanish, who introduced distillation techniques.
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18th and 19th centuries: Raicilla became a popular drink in rural communities, although it was produced clandestinely, as it did not have official recognition.
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20th Century: For decades it was considered a “country” or low-class drink, consumed mainly at local festivals and mountain communities.
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2019: Finally, raicilla obtained its Denomination of Origin , officially recognizing its cultural value and guaranteeing its authenticity in specific regions of Jalisco and Nayarit.
Today, raicilla is part of the movement to rescue traditional Mexican spirits , which seek to position themselves in the premium market alongside mezcal and tequila.
Types of raicilla
There are two main varieties depending on the production area:
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Raicilla de la Costa
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Made mainly with Angustifolia and Rhodacantha agaves.
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Fresh, herbal and fruity flavor, with citrus notes.
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Lighter and softer, ideal for cocktails.
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Raicilla de la Sierra
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Made with Maximiliana and Inaequidens agaves.
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More robust profile, with smoky, earthy and intense flavors.
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Perfect to enjoy alone in a glass.
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Curious and relevant facts about raicilla
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Botanical variety: Unlike tequila, which can only be produced with Agave tequilana Weber, raicilla is made from several species of agave, which enriches the diversity of flavors.
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Maturation time: The agaves used can take 8 to 15 years to mature, making each production a patient and valuable process.
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Artisanal production: Most master raicilleros still use earth or stone ovens, manual mills, and distillation in copper or clay stills.
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Cultural renaissance: Just like mezcal a few decades ago, raicilla is experiencing a renaissance today that has taken it to bars in New York, London, and Tokyo.
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Wine tourism: Jalisco offers the Raicilla Route, where you can visit traditional distilleries and learn about this ancient process.
How do you take raicilla?
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Alone in a glass: To appreciate its aromatic complexity, it is recommended to drink it slowly in small quantities.
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With pairing: It goes very well with seafood, charcoal-grilled fish, and regional dishes from the Jalisco coast.
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In cocktails: Its freshness makes it an excellent alternative for reinventing classics like the margarita, the negroni, or a raicilla tonic.
Raicilla: Mexico's liquid tradition
Raicilla is much more than a drink: it's the history, resilience, and tradition of western Mexico. What was once a clandestine distillate is now positioned as a cultural symbol with a promising future in the world of spirits.
When toasting with raicilla, you not only enjoy a unique flavor, but also centuries of heritage and the artisanal work of communities that have kept this tradition alive. Discover our Raicilla collection: Raicilla – Vinosylicores.com
