La Venenosa Raicilla
Raicilla is a mezcal that is produced in the state of Jalisco for over 400 years.In the 1780’s Artisans who crafted their mezcals adapted the name Raicilla to avoid a mezcal tax levied by the Spanish Crown. The deception worked.Jalisco offers a great diversity of agave species, second only to Oaxaca. For this reason, along with diverse terroir, equipment and technique, Raicillas offer an amazing journey of flavor and history.La Venenosa Raicilla was created four years ago, by Chef Esteban Morales, to bring these hidden jewels to market. Esteban crisscrossed the state in search of the best producers in each region. The results today are 4 unique Raicillas made by 4 different Maestro Taberneros from 4 different regions
of 4 different species of agave using 4 different techniques.
La Venenosa Costa Raicilla (Green Label)
This Raicilla is produced by Maestro Tabernero Don Alberto Hernández in the village of Llano Grande of the coastal region Cabo Corrientes, 700 metres above sea level. Don Beto cultivates a mix of Agaves: Rhodecantha known locally as Amarillo Grande or Penudo AND Angustifolia that is known as Chico Aguiar and Pata de Mula. Rhodecantha matures after 12 years and Angustifolia after 8. The agave is roasted in a wood fired adobe oven. It is distilled two times in a Filipino still made out of copper and a hollowed out tree trunk.
La Venenosa Sierra Del Tigre (Orange Label)
This Raicilla is produced by Maester Taberenero Don Luis Contreras, along with his children, in the village of Manzanilla de la Paz, 2,000 metres above sea level. It is made from Agave Inaquidens, known locally as Bruto. The agave is forages wild from coniferous forests. It is roasted over wood embers in an earthen oven. It is distilled in ceramic, Filipino style, stills that have all but disappeared from Jalisco. Don Luis produce only 700 liters per year.
La Venenosa Sierra Raicilla (Black Label)
This Raicilla is produced by Maestro Tabernero Don Rubén Peña in the village of Mascota, Jalisco. At 1,500 metres above sea level, Don Rubén cultivates, from seeds, Agave Maximiliana. The agave is roasted in a wood fired adobe oven. Wild yeast ferments the agave in 200L vats. Distillation is done is an Arabic – Filipino hybrid still and bottled after only one pass.
La Venenosa Sur De Jaliscoraicilla (Red Label)
This Raicilla is produced by Maestro Tabernero Don Marcario Partida in the village of Zapotitlan de Vadillo at approximately 1,200 metres above sea level. The agave used is a type of Angustifolia known locally as Lineño, which is harvested after 7 years. The agave is roasted in an earthen oven. It is distilled two times in a Filipino still made out of copper and a hollowed out tree trunk.
Raicilla is a mezcal that is produced in the state of Jalisco for over 400 years.In the 1780’s Artisans who crafted their mezcals adapted the name Raicilla to avoid a mezcal tax levied by the Spanish Crown. The deception worked.Jalisco offers a great diversity of agave species, second only to Oaxaca. For this reason, along with diverse terroir, equipment and technique, Raicillas offer an amazing journey of flavor and history.La Venenosa Raicilla was created four years ago, by Chef Esteban Morales, to bring these hidden jewels to market. Esteban crisscrossed the state in search of the best producers in each region. The results today are 4 unique Raicillas made by 4 different Maestro Taberneros from 4 different regions
of 4 different species of agave using 4 different techniques.
La Venenosa Costa Raicilla (Green Label)
This Raicilla is produced by Maestro Tabernero Don Alberto Hernández in the village of Llano Grande of the coastal region Cabo Corrientes, 700 metres above sea level. Don Beto cultivates a mix of Agaves: Rhodecantha known locally as Amarillo Grande or Penudo AND Angustifolia that is known as Chico Aguiar and Pata de Mula. Rhodecantha matures after 12 years and Angustifolia after 8. The agave is roasted in a wood fired adobe oven. It is distilled two times in a Filipino still made out of copper and a hollowed out tree trunk.
La Venenosa Sierra Del Tigre (Orange Label)
This Raicilla is produced by Maester Taberenero Don Luis Contreras, along with his children, in the village of Manzanilla de la Paz, 2,000 metres above sea level. It is made from Agave Inaquidens, known locally as Bruto. The agave is forages wild from coniferous forests. It is roasted over wood embers in an earthen oven. It is distilled in ceramic, Filipino style, stills that have all but disappeared from Jalisco. Don Luis produce only 700 liters per year.
La Venenosa Sierra Raicilla (Black Label)
This Raicilla is produced by Maestro Tabernero Don Rubén Peña in the village of Mascota, Jalisco. At 1,500 metres above sea level, Don Rubén cultivates, from seeds, Agave Maximiliana. The agave is roasted in a wood fired adobe oven. Wild yeast ferments the agave in 200L vats. Distillation is done is an Arabic – Filipino hybrid still and bottled after only one pass.
La Venenosa Sur De Jaliscoraicilla (Red Label)
This Raicilla is produced by Maestro Tabernero Don Marcario Partida in the village of Zapotitlan de Vadillo at approximately 1,200 metres above sea level. The agave used is a type of Angustifolia known locally as Lineño, which is harvested after 7 years. The agave is roasted in an earthen oven. It is distilled two times in a Filipino still made out of copper and a hollowed out tree trunk.