JRE 0 · June 10, 2022

Joe Tries "Mexican Moonshine" Raicilla

food & drinkculturehistorybusiness

Who is Joe Tries "Mexican Moonshine" Raicilla?

Taken from JRE 1830 w/Meghan Murphy:

Topics and Timestamps

01Joe and Meghan Murphy discuss and taste raicilla, a traditional Mexican spirit similar to mezcal but less commonly known
02The conversation explores the differences between raicilla and mezcal, including production methods and regional origins
03Joe reacts to the taste and strength of raicilla, commenting on its smoothness and potency compared to other spirits
04Discussion touches on the cultural significance of raicilla in Mexico and why it hasn't gained mainstream popularity like mezcal
05Joe and Meghan talk about the artisanal production process and how raicilla is made by small producers
06The episode covers the history and misconceptions about Mexican moonshine and agave-based spirits in general
▶Introduction to raicilla and initial tasting0:00:00
▶Meghan explains the differences between raicilla and mezcal0:10:00
▶Joe's reaction to the taste and strength of raicilla0:15:00
▶Discussion of regional origins and Jalisco production0:25:00
▶Conversation about why raicilla hasn't achieved mainstream success like mezcal0:35:00

The Show

In this episode from JRE 1830 with Meghan Murphy, Joe gets hands-on experience with raicilla, a traditional Mexican spirit that's often called Mexican moonshine but remains far less known than its cousin mezcal. The conversation kicks off with curiosity about what exactly raicilla is and how it differs from the mezcal that's become trendy in bars across America.

Joe and Meghan dive into the production and cultural aspects of raicilla. They discuss how it's traditionally made in certain regions of Mexico, particularly Jalisco, and how small artisanal producers keep the tradition alive much like moonshine producers do in other parts of the world. The spirit has a rich history but never achieved the commercial success or international recognition that mezcal has experienced over the past decade.

When Joe actually tastes the raicilla, his initial reactions reveal surprises about its character. He comments on the smoothness and the heat, comparing it to other high-proof spirits he's tried. Meghan explains more about the production process and why raicilla developed differently than mezcal, despite both coming from agave plants. The conversation explores why certain spirits become global phenomena while others remain regional secrets.

Throughout the discussion, they touch on the broader theme of artisanal alcohol production and how traditional methods are preserved by dedicated producers. Joe and Meghan also discuss the marketing and distribution challenges that have kept raicilla from becoming as mainstream as tequila or mezcal, despite its quality and cultural significance.