Raicilla

Raicilla ([raj.ˈsi.ʝa]], "little root") is a distilled spirit, originating in the south western portion of the Mexican state of Jalisco. Like tequila and mezcal, it is a product of the agave plant.

Raicilla is a traditional beverage with 300 or more years of existence. It is now protected by a Denomination of Origin.[1]

Raicilla is a liquid of aroma and flavor derived from the species of maguey used and the elaboration process, diversifying its qualities by the type of soil, topography, climate, water, producer (“Maestro Raicillero”), alcoholic graduation, yeasts, among other factors that determine the character and organoleptic sensations produced by each “Raicilla”. Raicilla as a finished product is a liquid that, according to its type, is colorless when it matures in glass or yellowish when it matures in wooden containers, or when it flares without maturing. "... and" ... that is obtained by the distillation of fermented juices with Mexican yeasts, spontaneous or cultivated, extracted from mature agave heads "Agave Maximiliana Baker, Agave inaequidens koch, Agave Valenciana, Agave angustifolia Haw, and Agave Rhodacantha ", among others, with the exception of the" Blue Weber Tequilana Agave ", cooked and / or tamemed, harvested in the territory covered by the designation of origin Raicilla. [2]

Process

It is distilled in crude, primitive stills from a fermented mash made from the central stem (piña) of the maguey plant. The mash is slow cooked, and the steam condensed on a copper cone cooled, traditionally, by spring water. To make a liter of Raicilla takes 10 kg of agave. Many different species of agaves are used to produce Raicilla, including Agave angustifolia ("Chico Aguiar" or "Yellow"), Agave maximiliana, Agave inaequidens and Agave rhodacantha.[3] If not watered down it is usually more than 100 proof.

References
  1. "DOF - Diario Oficial de la Federación". dof.gob.mx. Retrieved 2020-09-29.
  2. "DOF - Diario Oficial de la Federación". dof.gob.mx. Retrieved 2020-02-08.
  3. http://www.jalisco.gob.mx/prensa/noticias/18286
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