Nestled between mountains, jungle and sea, Costa Alegre -between Puerto Vallarta and Barra de Navidad- hides one of the most unique jewels of the agave culture: raicilla. This artisanal distillate, born in the 17th century as a way to evade colonial taxes on mezcal, has lived in the shadows for centuries. Today, it is re-emerging strongly as an emblem of tradition and resistance.
The raicilla is made in a rustic and almost ritualistic way. In communities such as El Tuito, Cabo Corrientes and San Sebastián del Oeste, master raicilleros harvest wild agaves such as maximiliana or lechuguilla, cook them in stone ovens underground, grind them by hand or in tahonas, and let the must ferment naturally. Distillation is carried out in copper or clay stills, which contributes deep, earthy, smoky or sweet flavors, depending on the terroir and technique.
Unlike tequila, raicilla does not follow a standardized prof ile. Each batch is unique. Drinking it is an act of respect: it is drunk alone, slowly, in small sips, accompanied by worm salt, fresh fruit or just good conversation.
Today, with a designation of origin and growing recognition, raicilla
is positioned as one of Mexico’s most authentic distillates. To travel
its route on the Costa Alegre is to explore not only a beverage with
soul, but also a culture that resists oblivion and flourishes between
mountains and tropical coasts.
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