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
May or Masparillo, wild forage
Don Rafael Carrillo Pizano
Tatei Kie, La Guayaba, Jalisco
Rock / wood
By hand wooden mallet
Stone pool, wild yeast
One distillation in trunk tree
Aroma: bbq brisket, stewed fuit
Taste: mint, cooked plums
Texture: fresh and bold, rough and sweet finish
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