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 is produced by Maestro Tabernero Don Alberto Hernández in the village of Llano Grande of the coastal region Cabo Corrientes, Jalisco. 700 metres above sea level this batch is an ensamble de Agave Amarillo and Agave Chico Aguiar.

The two agaves are co-roasted in a wood-fired adobe oven and once the oven is full we pour a small amount of water to steam and add pressure inside of the oven. Immediately sealing the oven after the water is added, the agave is left to cook for 6 days. The agave 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, then it is distilled twice in a Filipino still made out of copper and a hollowed-out tree trunk. It rests for a minimum of 1 month before being bottled. The flavour is complex, bouncing around between fruit, spice, pine and herbs, eventually settling on cheesy sweetness. We are proud to exclusively share this brand with Australia.