Raicilla has been produced for over 500 years in the Mexican state of Jalisco, Mexico. Jalisco offers a plethora of agave species, second only to Oaxaca, however the Tequila made in Jalisco can only be made with the blue agave. Raicilla from Jalisco can be made with many different types of agave that are scattered across the landscape. These, along with great diversity in terroir, equipment and techniques, give Raicilla an amazing spectrum of flavor and history. La Venenosa Raicilla range was created by Chef Esteban Morales to bring these hidden jewels to the global market. Esteban traversed the state in search of the best producers in each region. Every one of these Raicilla expressions is unique; created by different Maestro Taberneros in distinct regions, from different species of agave using diverse techniques, the individual results are astounding. Due to the relatively raw nature of Raicilla production, the ABV of each La Venenosa may vary slightly by batch. Learn more: Don Luis and La Venenosa Sierra del Tigre on the Mezcal Reviews blog
La Venenosa Raicilla Costa Jalisco 47.3% ABV 750ml – BSW Liquor
La Venenosa Raicilla Sierra Volcanes de Jalisco - Drinks - Cuchillo
La Venenosa Tabernas Edición II – Mezcalistas
La Venenosa Raicilla 70cl - Costa de Jalisco
La Venenosa Raicilla Sierra Occidental de Jalisco
La Venenosa Azul - Tasting notes
In the 1780’s artisans who crafted their mezcals adopted the name Raicilla, to avoid a tax levied by the Spanish Crown. La Venenosa Raicilla, was
LA VENENOSA Puntas Raicilla (Blue label) 750ml
Fidencio Spirits Brings La Venenosa Raicilla Mezcal to The U.S.
La Venenosa Raicilla 70cl - Sierra Volcanes
La Venenosa Raicilla Puntas 70cl