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 Festival in Puerto Vallarta on March 16th & 17th.
For info on Edgar’s upcoming Raicilla Tastings Google “Alma de Agave, Puerto Vallarta.”