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West Jalisco's agave spirit: 400 years in the sierra, an appellation since 2019.
Western Jalisco, Mexico
Agave has been distilled in Jalisco's western sierra for some 400 years; the story goes that 18th-century producers rebranded their mezcal 'raicilla', little root, to slip colonial taxes, and the outlaw name stuck.
Roasted agave, chiefly wild maximiliana and angustifolia, is fermented with wild yeasts and usually distilled twice in small stills from the sierra down to the coast. The 2019 appellation covers 16 Jalisco municipalities plus one in Nayarit.
Funkier and fruitier than tequila, lighter on smoke than most mezcal: guava, green herbs, wet earth, and a lactic tang from open-air ferments.
Did you know
Its favorite plant, Agave maximiliana, spends 7 to 10 years growing toward a single bloom, then dies; distillers harvest just before the flower can spend the sugars.