Mexico Standard NOM-257-SE-2021 (draft)
ALCOHOLIC DRINKS — RAICILLA — TECHNICAL STANDARDS
BEBIDAS ALCOHÓLICAS — RAICILLA — ESPECIFICACIONES
ALCOHOLIC BEVERAGES — RAICILLA — SPECIFICATIONS
Raicilla – this is «mezcal» state of Jalisco. In its production, all kinds of agaves can be used, but there are always two types of drink: from the coast and from the mountains. In the highlands, only three types of agave are used to produce raicilla, but increasingly — industrial processing. Traditional artisanal production of the drink is still widely developed on the coast.
Traditional production involves baking the agave in underground ovens for a period of 3 days, then grinding and fermenting the juice for another 30 days. Agave fiber is added to the juice to enhance the flavor. On the coast, ceramic vats are more often used for distillation; in the mountains — copper stills.
Raicilla is more flavorful than tequila without the signature smokiness of mezcal. It differs in floral and plant tones, but the taste very much depends on the place of production. Mountain Raicilla is sweeter, and some batches may have natural hints of pear and orange blossom.
Unlike tequila and mezcal, raicilla should be served cold. They drink it like mezcal, savoring it so that the floral aroma can be felt in the nose.