The Agave Trinity of Tequila, Raicilla, and Mezcal

Unless you’re planning an extended trip, the number of fine eateries available during your upcoming visit to Puerto Vallarta will likely exceed your days in town. Moreover, many of these establishments are situated in three neighborhoods: Emiliano Zapata (referred to as South Side and Romantic Zone by tourists), Versalles, and Marina Vallarta. But what about your cocktails? Here’s a crash course on three emblematic Mexican spirits crafted from the agave plant: tequila, raicilla, and mezcal.

Agave Basics

The agave plant is a succulent native to arid regions of the Americas, particularly in Mexico and the southwestern United States. It is known for its distinctive rosette of thick, fleshy leaves, often adorned with sharp spines at their tips. The core of the agave plant, referred to as the “piña” or ‘pineapple,’ is harvested and processed to extract the sweet juice, which is then fermented to produce the aforementioned liqueurs. Additionally, agave plants hold cultural significance in Mexican and Native American traditions and have served various purposes, including food, medicine, and fiber production, for centuries.

Tequila

Can you imagine a world without Margarita cocktails? Neither can I! The star of this beloved cocktail is, of course, tequila, Mexico’s most emblematic liqueur. It can only be produced in specific areas of the country, primarily in our state, Jalisco, but it enjoys popularity worldwide. In fact, the United States leads in tequila imports, followed by Germany and the United Kingdom. There are four distinct types, depending on aging: Blanco (white), or unaged; Reposado (rested), aged at least two months but less than a year; Añejo (vintage), aged a minimum of one year but less than three; and Extra Añejo (ultra-aged), aged a minimum of three years.

Mezcal

As old as tequila and gaining increasing popularity is mezcal. Although both spirits derive from the same plant, there are fundamental differences. Tequila, for example, can only be made from blue agave (Agave tequiliana), while mezcal can be produced from nearly any type of agave. While tequila tends to have a more uniform flavor profile, mezcal is known for its complexity, featuring smoky and earthy notes from the roasting process. A sip of mezcal is typically enjoyed slowly, accompanied by sliced oranges sprinkled with chili powder to complement its flavor. That being said, there are creative mezcal-based cocktails available in various establishments throughout town.

Raicilla

While raicilla has been around for over three centuries, it is the most recent of the three spirits to undergo ‘standardization.’ Nonetheless, you can still venture through small towns in the municipalities of Mascota and Cabo Corrientes (near Puerto Vallarta) and purchase it from independent producers who might offer it in various containers, ranging from plastic to repurposed wine bottles. Is it scary or exciting? You be the judge, but I’ll admit that some of the finest raicilla I’ve sampled was acquired in this manner, although you might also come across some that leaves much to be desired. Thanks to the recently established Mexican Council for Raicilla Promotion, raicilla can now be purchased in properly labeled bottles from established producers while preserving its artisanal roots.

Don’t Waste Them in a Single Gulp!

Okay, we’ve all seen it done in countless TV shows and movies: people downing shots of tequila in one go. If you feel compelled to follow suit because you think it’s the local custom (it isn’t), please refrain from ordering top-shelf tequila, raicilla, or mezcal if you plan to gulp it down in one shot. You’d be squandering the opportunity to savor the unique flavors of these spirits. Sip them instead. All three liquors possess robust flavors, and your taste buds need a moment to acclimate. Begin with small sips as your palate adjusts to the flavors. Soon enough, you’ll find yourself discerning the subtle distinctions between tequila, raicilla, and mezcal, perhaps even developing a preference for one over the others!

Catch up with Paco Ojeda live Monday – Saturday at 10:30 am local time on his talk show, “Coffee & Headlines,” where he shares headlines and stories for Puerto Vallarta’s local English-speaking community. facebook.com/pacoojedalive