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Director’s Message

The First Chapter

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The coastal

PRODUCERS

Francisco Córdova

The producer behind Raicilla Escarabajo

Ramón Colmenares

The producer behind Raicilla Ramones

Blanca Rodríguez

The producer behind Raicilla Don Chalio

Nereo García

The producer behind Raicilla Dos Avíos

Octavio

A staff member at the Raicilla Dos Avíos tavern

Toño Aguiire

The master raicilla maker for Raicilla Dos Avíos

Territory and

DENOMINATION

According to the Denomination of Origin, true Coastal Raicilla can only be produced in the municipalities of Puerto Vallarta, Cabo Corrientes, and Tomatlán, along the Pacific coast of Jalisco. This protected designation preserves the region’s unique traditions, methods, and terroir.

Meet the

COASTAL SPECIES

Angustifolia

It’s one of the most widely used agave species in western Mexico and the foundation of many traditional raicillas. Known for its adaptability and rich sugar content, it produces spirits with bright citrus notes, fresh herbs and subtle floral aromas.

Angustifolia

It’s one of the most widely used agave species in western Mexico and the foundation of many traditional raicillas. Known for its adaptability and rich sugar content, it produces spirits with bright citrus notes, fresh herbs and subtle floral aromas.

Rhodacantha

It’s a wild agave species prized for its bold character and complexity. It typically produces spirits with vibrant herbal notes, ripe tropical fruit, citrus zest, and a pronounced minerality, resulting in a rich and expressive profile.

Rhodacantha

It’s a wild agave species prized for its bold character and complexity. It typically produces spirits with vibrant herbal notes, ripe tropical fruit, citrus zest, and a pronounced minerality, resulting in a rich and expressive profile.

The art of

PRODUCTION

Jima

Coastal agave harvesting is especially challenging. Agaves often grow on steep, rugged terrain, and harvested piñas may be carried by donkeys for up to 30 minutes before reaching the nearest point accessible by truck.

Cooking

The agave is cooked in a traditional conical oven built from volcanic stone. Once loaded, the pit is covered with earth and palm leaves, allowing the agave to slowly roast for 3 to 4 days.

Milling

The milling is done by hand using a wooden canoe and mallet. Larger, tougher pieces are further broken down with a machete, making it one of the most traditional and labor-intensive steps of the process.

Distillation

Distillation follows the traditional Filipino-style method. These handmade stills, known as “los viejos” are crafted from hollowed logs, agave fibers, and bagazo. Their artisanal construction creates a more complex and distinctive spirit.

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