Raicilla, an Authentic Mexican Spirit
Jorge Dueñas dictated a conference on the craft and tradition of raicilla-making
Jorge Dueñas dictated a conference on the tradition and craft of raicilla making. Raicilla is a mescal of the same family as tequila, with which it shares both an origin and a production method.
Several municipalities in the state of Jalisco are identified as producers of raicilla, mainly in the south and coast regions. Presiding over the conference were Miguel Angel Gonzalez Arriaga, representative of the State Secretariat of Economy Promotion, Guest Speaker Jorge Dueñas, Gastronomer Nacho Cadena, and the director of the College of Jalisco’s Puerto Vallarta Chapter.
 Jorge Dueñas is the founder of the first company ever to distill and market raicilla in a formal manner, according to state regulations. The company benefits over 50 agave farmers and is constantly expanding, aiming to reach international markets. The researcher and businessman, a native of the mountain village of San Sebastian, east of Puerto Vallarta, defines raicilla as an “enigmatic, mysterious spirit that seduces everyone that tastes it”. The conference went on for about 30 minutes, at the mezzanine of La Petite France restaurant, which is called “The cultural mezzanine”.
Jorge Dueñas said that there are about 400 varieties of agave, and tow of them are the most known, the Blue Agave, from which Tequila is made, and Lechuguilla Agave, from which Raicilla is obtained. This unique beverage is certified on an international level with the Collective Brand, which is similar to the Appelation d’Origine Controlée, and protects the name, the brand and the region where it is produced .
According to the time of aging, raicilla is classified by white, gold and aged. Because of its low content of sugar, raicilla is less likely than other liquors to give you a hang over. Raicilla is produced by selecting ripe agave plants, which are then cleared of their leaves, a process called “jima”. The agave heads are classified and oven-roasted for 36 hours in a sealed brick oven. Juices are extracted by crushing the heads and naturally fermented, boiled and distilled to obtain raicilla.
After the conference, the audience was invited to a raicilla tasting, which included the different kinds of raicilla as well as mixed drinks. Raicilla is a product of the region and still considered a traditional craft.
Source: Ambito Puerto Vallarta Weekly Newspaper
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