Beverages born in Jalisco, iconic in Mexico and recognized worldwide.

Legend has it that a young goddess named Mayahuel, fell in love with Quetzalcoatl, the feathered serpent, and to live their romance without fear of her family, both took the form of the magical Maguey or Agave plant. 

The Mayahuel plant was destroyed and Quetzalcoatl, upon recovering his form, watered it every day with his weeping. As time passed, the magical plant resurfaced, and Mayahuel remained forever in the sacred agave.

The agave is a gift that for many years has allowed us to enjoy Mexican spirits such as tequila, raicilla, and mezcal.

 Certainly, the agave, especially the tequilana Weber blue, has given us one of the greatest exports and one of the most emblematic symbols of Mexican culture, tequila. 

In 1974, this beverage became the first Mexican product to obtain the Denomination of Origin to safeguard its title, origin, and prestige.

According to the amount and type of sugars, tequila is divided into two categories: 100% agave tequila and tequila. Both are subdivided into five classes: Blanco, Joven, Reposado, Añejo, and Extra añejo.

In addition to tequila, there is another distilled spirit with Denomination of Origin, proudly from Jalisco, gaining more and more relevance. Raicilla is considered the cousin of tequila and the most fragrant and floral Mexican spirit.

It can be made from Agave maximiliana, Agave rhodacantha, Agave mnaequidens, Agave Angustifolia, and Agave Valenciana. Its origin is unique since its elaboration is handmade and dates back to the 17th century. Since then, the process has been the same.

The process takes about 30 days. It begins with the jima when the unusable part of the agave spiky leaves is cut; it continues with the cooking,  when the agave pineapple is heated for 10 hours. The cooking process takes about 72 hours. 

We continue with the molienda stage; the agave heads are placed in wooden canoes to be crushed. The process continues with fermentation and ends with distillation. Raicilla is currently produced in 16 municipalities in Jalisco, including the Magical Towns of Mascota and San Sebastián del Oeste.

This tour continues with the traditional tejuino, known as the "delicacy of the gods". It is one of the most popular refreshing drinks in Jalisco and Western Mexico; it is made from the fermentation of corn, piloncillo, lemon, salt, and ice. 

This beverage is a reference in our culture since it has existed for thousands of years. In addition, tejuino has beneficial properties for health, such as the high load of lactobacilli that contribute to the balance of the digestive system. 

Although its origin is uncertain, it is known that several pre-Hispanic cultures consumed similar beverages made from corn, a key ingredient in Mexican cuisine.

The mysticism impregnated in each of these traditional drinks will captivate you and take you through a unique experience.