In the holiday spirit we’re journeying back to sunny Puerto Vallarta, Jalisco, Mexico. The area is the home of the potent, distilled Racilla from the green agave plant, a distant cousin of the better-known Tequila. Raicilla is the local spirit of Puerto Vallarta and is prepared nearby in the towns of San Sebastian del Oeste and El Tuito.
It’s a slow process as the nine varieties of local Agave that Raicilla can be made from take some nine to twelve years to mature. Then the distilled Raicilla needs more time to age in oak barrels.
Tequila and Raicilla tastings can be done at most restaurants and haciendas around Puerto Vallarta.
Raicilla types :
Blanco: when it hasn’t been kept in oak barrels
Joven (Young): less than one year in oak barrels.
Reposado: Between 1 and 2 years in oak barrels
Añejo: More than 2 years in oak barrels.
Raicilla expert Edgar Cisneros is our well-informed guide. He organizes regular Raicilla tasting in greater Puerto Vallarta as well as the upcoming DamaJuana Raicilla Festivalin Puerto Vallarta on March 16th & 17th.
For info on Edgar’s upcoming Raicilla Tastings Google “Alma de Agave, Puerto Vallarta.”
Genuine Tequila can only come from certain areas of Mexico and the State of Jalisco is famous for their blue agave which is the base for authentic Tequila. The accommodating Marriott Resort CasaMagna in Puerto Vallarta’s Marina zone has a resident Tequila Sommelier and a fascinating on-site Tequila program. We’ll meet her. Bring on the aged Anejo.
CasaMagna has their own, on-property agave garden. CasaMagna Tequila (only available there) is distilled in five styles including Blanco, Joven, Reposado, Extra Anejo and Anejo. It’s attractively packaged in a distinctive custom bottle. They also offer over 114 different varieties of Tequila from other producers at the resort for the guests’ sipping pleasure.
Audrey hosts highly-rated Tasting Classes that come enthusiastically recommended. These can be arranged on 24 hours notice at the guest’s convenience. The informative sessions include colorful commentary on the mythical origins of the drink as well as the modern state of the tequila industry.