La Historia de el

Raicilla

La Raicilla, whose name means small root, has been cooked since the 16th century for its sweet flavor. In early 17th century raicilla spirit began to be obtained, quickly becoming the beverage of choice for miners who worked in the Jalisco mountains. Although it is a mezcal, its name was changed to Raicilla to avoid taxes and restrictions established by the colonial government.

Kingdom
Plantae
Division
Tracheophytes
Class
Angiosperms
Subclass
Monocots
Order
Asparagales
Family
Asparagaceae
Sub family
Agavoideae
Genus
Agave
Species
Maximiliana

PROCESO

The art of Raicilla

Location

Agave pizca

The jima, harvesting or pizca of the plants is carried out manually with ax. The leaves are left in the field as fertilizer and the heads are collected.

Location

Cooking

The firing of the heads takes from 48 to 72 hours in an oven at the foot of the mountain made of adobe

Location

Grinding

The milling is carried out in order to reduce the size of the agave heads, and facilitate the extraction of the fermentation sugars. It is performed again manually with ax, obtaining a partial separation of juice and fibers from agave heads.

Location

Fermentation

The fermentation process takes between 12 and 15 days, which is carried out by endogenous yeasts of the plant (native yeasts) at ambient temperature.

Location

Distillation

It is made in a stainless steel still in 2 stages, allowing to obtain a pure distillate of excellent quality. The first one is a fast distillation where a solids-free liquor is obtained, while the second one is a smooth and controlled distillation in which raicilla is obtained.

Location

Bottling

. The bottling is done manually as well as the labeling.

Origin denomination

Raicilla

Mapa-Raiciila

The origin designation of Raicilla was granted in 2019 to the states of Jalisco and Nayarit, thus protecting the tradition of this exquisite distillate

Raicilla

agave Maximiliana

Raicilla Pizcadores Silver 45 Is a strong and full-bodied spirit, product of careful selection of wild plants over 7 years.

  • Aroma: Strong agave with intensely floral scents
  • Taste: Woody, fresh, acid and mineral.
  • Finish: Soft and mineral. Extreme humid.