With the arrival of distilling technology in the 16th century, Raicilla transformed from a fermented beverage to the distilled spirit we know today. During this transformation, the spirit grew in popularity among indigenous locals, which led to its illegalization by the ruling Spanish who believed it to be an unsavory custom. Its illegalization forced producers into remote areas to distill in secret - a practice that remained for centuries. This is why for more than 400 years Raicilla has been made in the same traditional way, passed down through generations of family distillers.