Jalisco, MX -> Birmingham, AL
MEET OUR
FOUNDER, ANDREW
Andrew Bernauer, an esteemed engineer and consultant in the distillery industry with a rich background at Brown-Forman and Diageo, ventured from Alabama to Jalisco, Mexico, to explore the traditional craft of Raicilla. His journey, driven by a quest for authenticity against the tide of industrial automation in distilling, led to the creation of EL VIAJE.
This endeavor combines his industry expertise with a passion for artisanal methods, resulting in a Raicilla that pays homage to tradition and quality, aiming to transform the Raicilla experience for enthusiasts everywhere.
Meet Benito, Our Raicillero
Nestled within the Sierra Madre Occidental Mountains lies the village of El Mosco, where Benito and his brother reside. Steeped in a rich lineage of agriculture and farming, their family has long been intertwined with the earth's bounties. Under Benito's innovative leadership, they embarked on a journey to cultivate and harvest Agaves, channeling their ancestral wisdom and passion into the art of Raicilla production. This distilled spirit, deeply rooted in the heritage of their Mexican region, only officially received its Denomination of Origin in 2019. However, its essence has been woven into the fabric of the area for centuries. Benito and his family proudly perpetuate this venerable tradition, crafting Raicilla with a blend of time-honored techniques and a touch of their unique legacy.
What is Raicilla?
Raicilla's rich history spans centuries, though it was not until 2019 that its distillation and export were legally recognized. Raicilla is distinctively classified into two primary variants: mountain and coastal, each emblematic of the terrain in which it is crafted. The essence of terroir is pivotal to Raicilla's unique palate, as it is intricately influenced by the local landscape.
At the heart of Raicilla's singular character is its "wild fermentation" process, a natural alchemy where indigenous microbes play the role of fermenting agents. This contrasts sharply with many mainstream spirits, where specific yeasts are introduced by distillers to catalyze fermentation. It is this spontaneous interaction with the environment that imbues Raicilla with its unparalleled flavor profile.
Although Raicilla can be derived from various agave species, Agave Maximiliana reigns supreme in its contribution to the spirit's essence. At EL VIAJE, we honor this tradition with a recipe that is pure and unadulterated, crafted from 100% Agave Maximiliana, capturing the spirit's rich heritage and the vibrant soul of our land.
Traditional Raicillas are exclusively served "Blanco," unaged and unadulterated, to capture the essence of the agave in its purest form, undisturbed by the flavors that aging in wooden barrels might introduce. This practice allows connoisseurs to experience the spirit's true quality, as the barrels can mask the agave's inherent taste. Unique to Raicilla, the agaves are cooked in above-ground adobe ovens, sealed with mud and slowly roasted over three days, distinguishing its flavor from the smokier profiles of many mezcals, which are cooked in underground pits and imbibe the earth's smoky characteristics.
Process
The creation of EL VIAJE Raicilla is an artisanal endeavor that begins when agaves mature at 8-10 years, achieving the optimal sugar levels needed for distillation. This crucial phase is followed by a labor-intensive and manual harvest, where each agave is carefully selected and handpicked. The agaves are then prepared and placed into a traditional adobe oven, where the Raicillero ignites a robust fire, layering in the agave pieces before sealing the oven with mud to retain heat. Over the next three days, the agaves are slowly cooked, a stark contrast to the industrial processes used for commercial agave spirits, which often rely on mechanical shredding and cooking in large-scale autoclaves. At EL VIAJE, every step is meticulously carried out by hand, preserving the artisanal integrity and authentic essence of Raicilla production.
Following a three-day cooking process, the agave pieces are carefully moved to fermentation tanks to undergo "wild fermentation," a natural and less predictable process that spans seven days. The precise timing of fermentation is artfully determined by the Raicillero, who relies on experience and instinct to decide when the agaves are primed for distillation. The final step sees the fermented agaves transferred to the still, where they undergo a meticulous double distillation process. This phase not only purifies the spirit but also ensures that the robust and intricate flavors of the Agave Maximiliana are preserved, culminating in the creation of EL VIAJE’s distinctive and high-quality Raicilla.
Flavor: Raicilla boasts a symphony of flavors, including bright citrus, creamy vanilla, and a deep earthiness, all underpinned by the bold essence of agave. Its complexity is matched by a rich, viscous mouthfeel, offering a singular tasting experience. At EL VIAJE, we pride ourselves on perfecting this intricate balance of flavors, believing our recipe encapsulates the quintessence of Raicilla's unparalleled taste.
Where: Nestled in the village of El Mosco within the Western Sierra Madre Mountains of Jalisco, Mexico, EL VIAJE Raicilla emerges as a distinguished mountain Raicilla. Crafted with passion and skill by the Salcedo Rios brothers, Benito and Jose, this duo stands out as some of the most youthful and talented Raicilleros in the region. Their exceptional abilities breathe life into EL VIAJE Raicilla, a gem produced on their ancestral family farm. Marking a milestone in its journey, this exquisite Raicilla is now crossing borders, making its debut in the United States and beyond.