Producers of raicilla, brandy made 100 percent of agave, seeks the Designation of Origin of this traditional drink of Jalisco and foresees the recognition being issued by February.
At a press conference, the president of the Mexican Council Promoter of the Raicilla (CMPR), Alfredo Cachua reported that they are about to get the certification with which Jalisco will boast its third designation of origin, after tequila and chile yahualica.
“In short the Mexican Institute of Industrial Property (IMPI) will give us the designation of origin of the Raicilla, a drink based on different varieties of agave from artisanal production that little by little has been accommodating in the taste of the people”, he commented.
He indicated that they contemplate that the denomination of origin of the Raicilla will be published in February in the Official Gazette of the Federation.
As of that date, he said, two months will be given for appeals from a possible third party, if not, 16 municipalities of Jalisco and Bahía de Banderas, in Nayarit, will be considered as the exclusive zone where Raicilla may be produced.
He explained that in Jalisco the denomination of origin covers 13 municipalities of the Sierra de Occidente and Sierra de Amula, as well as three coastal areas.
“The municipalities are Atengo, Ayutla, Cabo Corrientes, Chiquilistlan, Juchitlan, Puerto Vallarta, Tecolotlan, Tenamaxtlan, Tomatlan, Atenguillo, Cuautla, Guachinango, Mascota, Mixtlan, San Sebastian del Oeste and Talpa,” he said.
At the same time the producers of raicilla are writing what could be the Official Mexican Standard (NOM) for this drink, where the minimum and maximum alcohol levels will be established, the type of agaves that may be used (Maximiliana, Verde y Valenciana ).
“Parallel work is done not in the domestication of the plant, but in conditioning natural areas so that the plant follows its natural process, since the idea is to remain as a craft drink,” he said.
There are currently 25 brands of raicilla produced by 70 producers, this industry benefits at least 350 families directly involved in the production of this drink.
“This could be multiplied once the recognition by the Mexican Institute of Industrial Property is obtained, the approval of the Chamber of Deputies and its publication in the official newspaper of the Federation,” he said.
Alfredo Cachúa announced the celebration of the eleventh Festival de la Raicilla in the municipality of Mascota, on November 24 and 25, where a series of activities are planned to celebrate this drink every year.
“You can taste products of the region, handicrafts exhibition and of course the main attraction is to taste the Raicilla and some of the pairing of this noble drink,” he said.
Among other activities, he cited that in the main square of this municipality will be the Cultural Artistic Festival and the exhibition of handicrafts the different brands of raicilla that will be present to receive the visitor with the best in these products.
There will be a cocktail contest based on Raicilla, and on Sunday, November 25, activities begin at an early hour with a bicycle ride along the Ruta de la Raicilla, with the intention of visiting some of the main points of interest in the production and preparation of this product.
At noon, visits continue along the route of the raicilla by horse and visit the town of Cimarrón Chico de la Raicilla, leaving the municipal seat of Mascota.
You will visit the plantation of agave lechuguilla and the Clemente Quintero Tavern, to have an aperitif and go to the main square of Cimarrón Chico de la Raicilla to share a meal.
In the evening the artistic events will continue and to close in a bohemian and family way there will be a Callejoneada by the main arteries of Mascota.
“One of the main objectives that the Raicilla Festival will cover on this occasion will be the homage to master raicilleros who, with their work, perpetuate this artisanal and centennial tradition so that this product can be maintained with quality controls and standards,” he said.
Producers of raicilla, brandy made 100 percent of agave, seeks the Designation of Origin of this traditional drink of Jalisco and foresees the recognition being . . .
