For more than five centuries, Raicilla has been crafted in the Mexican state of Jalisco. While Jalisco is known for its blue agave Tequila, Raicilla can be produced from a wide variety of agave species found throughout the region, resulting in a remarkable range of flavors and histories shaped by diverse terroirs, techniques, and equipment.
La Venenosa Raicilla range, created by Chef Esteban Morales, aims to bring these hidden gems to the global market. Morales traveled across the state to seek out the best producers in each area, resulting in a collection of unique Raicilla expressions crafted by different Maestro Taberneros using different agave species and techniques, each with its own remarkable flavor profile. Due to the traditional nature of Raicilla production, the ABV of each La Venenosa batch may slightly vary.