Raicilla is Jalisco’s best-kept secret among agave enthusiasts. Think of it as the other mezcal, a version of the beloved spirit, distilled in coastal towns of Jalisco—like Puerto Vallarta and surrounding villages such as Mascota, El Tuito, and Cabo Corrientes.
The making of raicilla is similar to that of Oaxacan mezcal: Grow a wild agave (typically from the angustifolia or maximiliana species) for about eight to 17 years, fire-roast it, ferment the shredded cooked agave mash, distill twice, and thin with fresh spring water. The flavour ultimately depends on several factors, from the technique of its maker (raicillero) to soil type. But the spirit is typically earthier, more tropically fruit-forward, and more herbaceous than either tequila or Oaxacan mezcal.
Naviva, an all-inclusive Four Seasons Resort made up of just 15 tented bungalows and located on the coast of Nayarit, offers several tours to experience raicilla in neighboring Jalisco. The Road to Raicilla is a way to sip and savor the two classes of the spirit: de la costa (coastal) and de la sierra (mountainous). The coastal trip is by boat across the Bahía de Banderas and retraces the routes of smugglers during Prohibition. The mountain option takes visitors to the historic town of San Sebastián del Oeste. Both offer private tastings of this locally revered spirit with expert distillers.
And of course, Naviva offers a third, highly convenient option: a private tasting at the resort, including small-batch productions that are distilled exclusively for Naviva.
