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. The fruit used to infuse with this Raicilla is the Cuastecomate fruit. The green tropical fruit of the Tecomate tree that grows on the pacific side of coastal Mexico. The tree originated from the beachside town of Cuastecomate, the tree itself is native to Mexico and has many benefits and functions. Functionally the locals create cups, jicaras and bowls with the external shell of the fruit. Once the shell is removed it reveals a fleshy pulp that when infused with Raicilla delivers a viscous liqueur-like consistency which is perfect for aperitifs and cocktails. The fruit is also commonly used by local Asthmatics to assist in the clearing of the respiratory system. Under no circumstances do we suggest you throw away your Asthma puffer and replace it with this.

One of the many ways to produce liqueur is through maceration. This method involves adding the macerated fruit to the base liquor itself. In this case, the fruit is macerated and then added to the final distillation of Raicilla to soften and smooth the blending of flavours that ultimately creates harmony between the raicilla and fruit extract during the second distillation. We are honoured to exclusively import and share this brand with Australia.