Raicilla later

Raicilla is a delicious alcoholic beverage, produced in more than 16 regions of Jalisco and Michoacan, Mexico.

It's very similar to tequila and mezcal, originated from Amaguey lechuguilla Agave in their varieties.  The difference between them is how it's cooked (illegally!), in a way much less sophisticated than Tequila.
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.

Also the agave grows freely, there's not a specific system of plantation and collection. It's a free spirit spirit drink, in all its steps.



Cool fact: To make a litre of Raicilla, takes 10 kg of agave!

                                                                                                  

A picture of Amaguey lechuguilla Agave for your delightment ⤻

The only Raicilla I have ever tried (can't tell you where as it is illegal to have it inside the UK, as far as I know)
is La Venenosa.

Here is some more info about this deliciousness

Website:

How Raicilla is done








Yummy!

Raicilla later pals!! 💋