In a bid to challenge tequila’s reign as the agave spirit of choice, raicilla is gaining popularity among aficionados and distilleries alike. Aycya, one of the best-known raicilla tabernas in Jalisco, has obtained a Protected Designation of Origin (PDO) similar to Champagne, ensuring that only this specific, ancient agave native to the region can be used for production.
Aycya’s maestro raicillero, Jorge Luis, uses traditional methods to produce raicilla from Agave maximiliana, resulting in a smooth and fruitified spirit. Unlike tequila, which can contain up to 49% non-agave sugars, making it pugilistic by nature, raicilla is sweeter, brighter, and more floral.
Raicilla’s history dates back centuries, but its production was banned by the Spanish Crown in the late 18th century to protect their global wine and brandy industries. After nearly a decade of prohibition, Aycya’s Fernandez del Valle family has revived this ancient tradition.
Their production process involves slow-cooking agave hearts for three days, followed by fermentation in stainless-steel tanks for up to 10 days. The resulting raicilla comes in various flavors, including Maximiliana Joven and Maximiliana Madurada, aged for 3 months and 12 months respectively.
Visitors can experience the authentic taste of raicilla at Aycya’s agave plantation in Jalisco, paired with kumquat juice, a surprising yet delightful combination. Those looking to indulge in this Mexican fire water on their side of the border will have to navigate the complexities of import regulations and red tape.
Fortunately, some resorts like Velas Resorts are taking steps to make raicilla more accessible by offering packages that include visits to Aycya and tastings of their varietals. The “Raicilla Roots” experience at Casa Velas in Puerto Vallarta is an exclusive opportunity for guests to discover the world of raicilla in its authentic setting.
Whether you’re a connoisseur or just curious about Mexico’s hidden gem, raicilla is definitely worth exploring.”
Source: NY Post
