Raicilla is a Mezcal wich has been produced in the state of Jalisco for over 600 years. In the 1780 ´s artisans who crafted their mezcals adopted the name Raicilla to avoid a tax ordered by the Spanish crow. They convinced the tax collectors that Raicilla
was not a mezcal and were able to avoid the tax. Most people have a little knowledge about Raicilla because the world´s most famous mezcal, tequila, became so popular that it overshadowed the rest of the mezcal production in the state of Jalisco.
Jalisco offers a great diversity of agave species, second after Oaxaca. These along with great diversity in terroir, equipment and techniques, give Raicilla an amazing spectrum of flavor and history.
La Venenosa Raicilla was created in 2011 by chef Esteban Morales to bring these hidden gems to the global market. Esteban crossed the state of Jalisco in search of the best producers in each region. The result is a collection of 6 unique Raicillas made by great master taberneros from 6 different regions where we f ind different varieties and different traditional distillation techniques..
La Venenosa, Espíritus de Jalisco
Exploring the traditional spirits from Jalisco including Raicilla, Tutsi and Tepe
A. Rhodacantha (amarillo) and A. Angustifolia (chico aguiar)
Llano grande, Cabo Corrientes, Costa de Jalisco
Above ground adobe with black oak
By hand with mallet
Wild yeast in cypress with spring water
Double distillation in tree trunk and copper Filipino
Aroma: sweet smoke, roasted pineapple & green peppers
Taste: earth, pine, herbs, wood
Texture: fresh and bold with a velvet finish