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Raicilla, bacanora and sotol: distilled spirits that are not mezcal

Outside the mountains of Jalisco and Sonora, few know these agave and lechuguilla spirits. They are legally distinct, with separate histories, but in the bars of Puerto Vallarta they are often confused.

Reading time 9 min Updated May 2025 Where Jalisco, Sonora, Chihuahua, Chiapas Cost $5 – $25 USD (2025)
01

The Sierra That Sheltered Them

In the mountain folds of Jalisco and Sonora, where asphalt roads end and dirt trails begin, agave distillation was a community act before it was a commercial one. For decades, producing these spirits in modest quantities existed in a legal gray area, a practice inherited by communities that never needed permits to honor their traditions. Recent regularization efforts have tried to bring order to this reality, but bureaucracy clashes with geography: reaching the artisanal distilleries requires hours of travel in vehicles that are not always available for the average tourist.

The result is a paradox: while distillers in the communities struggle to maintain the purity of the process, tourist bars on the coast receive industrial batches that bear little resemblance to the original flavor. Whether it is Agave angustifolia for raicilla or Agave inaequidens for bacanora, the plant undergoes premature weaning when distilled in standardized copper stills instead of earthen ovens. The flavor loses its terroir, that smoky and mineral complexity that only emerges after weeks of slow cooking and patient distillation.

Earthen oven in a community in the Sierra of Jalisco, where agave cooking remains manual.
02

It’s Not All Agave, and It’s Not All Mezcal

Confusing these spirits with mezcal is a technical error that offends their producers. Although three of them derive from agaves, sotol comes from Dasylirion, a desert plant with fibrous leaves that have no direct genetic relation to the common agave. This botanical distinction is crucial for understanding why their organoleptic profiles differ: sotol carries notes of dried herbs and resin, while raicilla leans toward smoke and ripe tropical fruit.

Raicilla Distillate from Agave angustifolia in Jalisco, with a smoky and earthy profile. Bacanora Spirit from Sonora based on Agave inaequidens, smoother and floral. Sotol Liquor from Dasylirion, a non-agave desert plant, with herbal notes. Comiteco Distillate from Chiapas made from Agave angustifolia, with a unique spicy character.
03

How to Drink Them Without Missing the Point

The temptation is to drink them cold and neat, imitating a gin label, but this kills the experience. These distillates are dense, and their aromas reveal themselves slowly at room temperature. It is recommended to serve them in a wide-nosed glass, warm the liquid by swirling it with the palm of your hand, and bring it to your nose before tasting. The first impression is usually a dry hit, followed by a long finish that changes depending on the plant: raicilla leaves a trail of wet earth, while sotol closes with a bark bitterness that lingers in the throat for minutes.

If you prefer to dilute them, blackberry water is the traditional companion in the north, but it does not substitute for plain water. Adding ice is acceptable in a cocktail, but it robs the drink of aromatic volume. The most common error in Puerto Vallarta bars is serving them in plastic shot glasses, where the surface area for air contact is minimal. Insist on a crystal glass; if they refuse, suspect the quality of the liquid in front of you, because a distiller who knows their product understands that it is not served in single-use containers.

Wide-nosed glass for evaluating the aromatic complexity of an agave distillate.
04

Where to Find Them Honestly

Buying in a supermarket in the tourist zone usually means paying a markup for bottles imported industrially. The real alternative lies in the specialized liquor stores in the city center, which sometimes import small batches from verified producers. However, the best option remains visiting the distilleries directly, although this requires organizing a trip inland with a local guide who knows the dirt routes. Prices vary drastically: a bottle of artisanal raicilla can cost between $25 and $80 USD (2025), depending on the aging and the community of origin.

Local stores They often have limited selections, but with better prices than restaurants. Distilleries Traveling to the sierra guarantees authenticity, although it is logistically complex. Industrial brands Easy to find, but they lack the original artisanal character. Local guides Essential for accessing informal producers who do not sell to the public.
The Uncomfortable Truth Most of what is served in Puerto Vallarta does not come from the sierra, but from industrial plants that package generic batches. Legalization has brought a flood of new brands that dilute the history of these communities, and the average tourist cannot distinguish the difference without expert knowledge.
05

What They Always Ask

The most frequent doubts revolve around safety, availability, and the exact difference from mezcal. Here we resolve the most persistent myths circulating in the coastal bars, where confusion is daily bread for the bartender who has not received specific training in Mexican regional distillates.

Are they safe to consume? Yes, as long as they come from regularized producers. Avoid bottles without clear labels or of doubtful origin in informal markets, where quality control is non-existent. How often are they produced? It depends on the agave harvest, which can take eight to fifteen years. This limits availability and makes artisanal batches difficult to find on the coast. Can they be mixed in cocktails? Yes, they substitute for mezcal or tequila in many recipes. Their smoother profile, in the case of bacanora, allows for the creation of more delicate drinks that are less aggressive to the palate. Do they store well at home? Once opened, bottles should be consumed in less than two months. Oxidized liquid loses its volatile notes and acquires a rancid taste that cannot be remedied. Why aren’t they everywhere? Production is scarce and distribution is expensive. Moreover, many communities still prefer to sell directly or through local channels rather than export to large hotel chains. Is the difference from mezcal legal? Yes, they have separate denominations of origin. Mixing up the terms is a technical error that can cost producers sanctions and confuses the consumer about the exact origin of the plant.
In short The taste of the illegal that became legal Look for labels with a designation of origin and specific producers, not generic brands. In tourist bars, ask about the origin of the liquid before ordering, because the offering is often Oaxacan mezcal rebranded. /areas/the-west Back to the blog