Raicilla

Raicilla is a distilled spirit originating from the Mexican state of Jalisco. Often described as a cousin to tequila and mezcal, raicilla is made from various species of agave. Unlike tequila, which is exclusively made from Blue Weber agave in designated regions, raicilla can be produced using a diverse range of agave species, lending to a wider array of flavor profiles. Traditional production methods vary significantly from producer to producer, contributing to the spirit's unique character and complexity.

While tequila production is heavily regulated, raicilla production historically operated outside of strict regulations, often in remote, mountainous areas of Jalisco. This led to a diverse range of practices, from utilizing clay pot stills to copper stills, and employing wood-fired ovens or underground pits for cooking the agave. This lack of uniformity contributes significantly to the variations found in different raicillas.

Raicilla is typically categorized by the type of agave used (e.g., Agave maximiliana, Agave inaequidens), the region of production (primarily the Sierra Occidental and Costa regions of Jalisco), and the production methods employed. The flavor profile can range from earthy and vegetal to fruity and floral, depending on the specific agave species and the fermentation and distillation processes.

While historically a local spirit, raicilla has gained increasing recognition and popularity in recent years, both within Mexico and internationally. This increased demand is leading to efforts to standardize production practices and promote the spirit as a distinct category within the broader agave spirits landscape.