- Advertisement -
For decades, raicilla lived in the shadow of mezcal and tequila, an agave distillate dismissed as a moonshine of sorts and little known outside its home in the western Mexican state of Jalisco.
Nowadays, by virtue of ancestral production methods and esoteric charm, it has found footing among discerning drinkers. Jeremy Blackmore, creative director of agave-spirit specialists Cantina OK! and Centro 86 in Sydney, considers himself a fan. “Raicilla is super interesting to mix…
