Feel like you’ve done your dash with gin? Totally over vodka? We feel you. Here are three less common spirits to work into rotation in your liquor cabinet.
Raicilla
Hailing from the scenic landscapes of Mexico, raicilla is a spirit less known than its counterparts tequila and mezcal. This artisanal beverage hails primarily from the Jalisco region and it has certain similarities to the other Mexican spirits, as it’s produced by fermenting and distilling the heart of the agave plant, known as the piña.
Depending on the version of raicilla, it commonly includes the following tasting notes:
- Smokey and earthy undertones
- Herbal and grassy notes
- Citrusy hints with a touch of tropical fruitiness
- Peppery and spicy elements.
Some variations might carry a slight sweetness or bitterness, depending on the distillation process and ingredients used
The agave piñas are roasted in earthen pits, giving raicilla a smoky undertone. The fermented juice is then distilled in rudimentary copper stills, resulting in a spirit that encapsulates the essence of its traditional roots. Raicilla tastes more fragrant than tequila and less smokey than mezcal, with a sweeter or more floral overtone.
Historically, raicilla has been crafted in small batches in remote villages, away from the prying eyes of the mainstream spirits industry. In fact, raicilla was rendered illegal and taxed heavily after the Spanish conquest, hence production moved underground, similar to the moonshine era.
Raicilla’s history is steeped in the cultural fabric of the region, often passed down through generations. The spirit holds a special place in local celebrations, a testament to its cultural significance. Despite its relative anonymity on the global stage, raicilla is slowly gaining recognition among connoisseurs seeking unique and authentic spirits.
Baijiu
In China, baijiu reigns supreme as the national spirit, yet its global recognition lags far behind. In fact, because it’s consumed so frequently in China, it outsells all other spirits in the world. This potent beverage, with an alcohol content that often exceeds 50%, is a product of centuries-old craftsmanship.
What does baijiu taste like? Ok, this isn’t a spirit for the faint of heart! Tasting notes include:
- Strong, pungent aroma
- Varies widely in taste, ranging from sweet to savoury to extremely strong and potent
- Some varieties offer fruity or floral notes
- Often described as having a complex, lingering aftertaste
- Can be fiery and intense.
Baijiu’s production involves the fermentation of grains such as sorghum, wheat or rice. The process is intricate, with distinct types of baijiu emerging from various regions, each with its own nuanced flavour profile. The fermentation is followed by distillation in clay or stainless-steel pots, contributing to the spirit’s diverse taste.
The history of baijiu dates back to ancient China, where it was considered a medicinal elixir. Over time, it evolved into a symbol of hospitality and celebration. The spirit’s importance in Chinese culture is evident in the elaborate toasts and rituals associated with its consumption during social gatherings and festive occasions.
Despite its rich heritage, baijiu faces hurdles in breaking into the international market, owing in part to its acquired taste. However, adventurous spirits enthusiasts are increasingly discovering and appreciating the complexity and cultural significance embedded in each fiery sip of this ancient elixir.
Arrack
Arrack, a forgotten spirit in many parts of the world, has a storied history rooted in the tropical regions of Asia. Derived from fermented sap, grain or fruit juices, arrack has been produced for centuries across countries such as Sri Lanka, Indonesia and the Philippines.
What does arrack taste like?
- Distinctive coconut or tropical fruit undertones
- Sweetness reminiscent of molasses or caramel
- Herbal and spicy notes, often with hints of spices like cardamom or cinnamon
- Depending on the type, it might carry a slightly smoky or woody flavour
- Can have a warming, smooth finish.
The production of arrack is a multi-stage process, involving the fermentation of raw materials followed by distillation. The spirit’s unique flavour profile is influenced by the choice of raw ingredients and the traditional pot stills used in its distillation.
In the colonial era, arrack gained popularity in Western countries, finding its way into punches and cocktails. However, with the rise of other spirits, arrack faded into obscurity outside of its production regions. Today, efforts are underway to revive its reputation, and craft distilleries are experimenting with modern techniques while staying true to its traditional roots.
Arrack’s resurgence aligns with the growing interest in rediscovering forgotten spirits, as enthusiasts seek new and exotic additions to their liquor cabinets. The flavour makes it versatile in cocktails and the authentic taste of the tropics makes arrack a compelling choice for those willing to explore beyond the familiar.
Cheers to These Spirits
Raicilla, baijiu and arrack, less known on the global stage, offer a new taste experience for those willing to embrace the unknown.
Give them a try today.
