Raicilla has been made in Mexico for over 500 years and pre-dates the pre-hispanic era. In its early forms, it would have been classed as agave distilled spirit, akin to Mezcal. With its recent Denomination of Origin Protection in 2019, Raicilla as a stand-alone category is booming.
La Venenosa Raicilla is the OG brand when it comes to Raicilla. The brand was created in 2011 by chef and Maestro Esteban Morales to bring these hidden Raicilla gems to the global market.
La Venenosa Raicilla Costa de Jalisco is produced by Maestro Tabernero Don Alberto Hernández in the village of Llano Grande of the coastal region Cabo Corrientes, Jalisco. Grown 700 metres above sea level this batch is an ensamble de Agave Amarillo and Agave Chico Aguiar. It is distilled in a hollowed-out Higuera (fig) tree!
The two agaves are co-roasted in a wood-fired adobe oven with a touch of water to create steam and pressure, then immediately sealing the oven after the water is added, the agave is left to cook for 6 days. It is then removed and hit by tree trunk mallets to squeeze out the juice of the agave. The juice and fibres are then further fermented for 8 days, before is is twice distilled in Filipino still (made out of copper and a hollowed-out tree trunk). It rests for a minimum of 1 month before being bottled.
Aromas of fresh mint, cedar and pine with a nice smokeyness to it, translating on to the pallet with coriander, menthol, lemongrass and a spiced finish.
