Raicilla, the Other Tequila

While raicilla historically earned its name as the moonshine of the mountains, now it is an exhilarating alternative to traditional tequila. Both come from an agave plant and are produced through a similar distillation process. But while tequila comes from the blue agave (Agave tequilana weber), the lesser-known cousin raicilla is born from a variety commonly called Agave lechuguilla.

For years, raicilla was sold in clandestine mountain operations (such as in San Sebastián del Oeste and Cabo Corrientes), which had no control and also paid no taxes. While the uncontrolled sales of raicilla were illegal, it wasn’t until 1997 that Jorge Dueñas began the process to establish the Consejo Mexicano Promotor de la Raicilla (Mexican Council to Promote Raicilla). Once controls were established, regular sales were permitted in local stores and restaurants. Considered by many as a hallucinogenic, it was probably the varied distillation processes that brought forth some concoctions that had this effect—since raicilla itself does not have that property.

The flavor of raicilla is somewhat similar to tequila, but to many it has a “smokier” taste. It is usually served either “straight up” in a shot glass or can be tasted in a mixed drink such as a margarita.