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 Sierra Occidental de Jalisco is produced by Maestro Tabernero Don Ruben Peña in the mountains in the village of Mascota, Jalisco. At 1,500 metres above sea level, Don Ruben cultivates agave Maximiliana from seeds. Rumour has it that Don Ruben discovered chemical compounds in the agave Maximiliana that are outside of what is regularly seen in the agave family, and that these compounds have strong health, stamina and virility. Some attribute this Raicilla to Don Ruben’s ability to have 17 children, all of them female. This Raicilla has a fruity palate of unsweetened lemon and lime juice. As the fruitiness fades, minerality and deep spice emerge from the depths of spirit. Great for sipping and especially cocktails.

Maestro Taberno, Don Rubén Peña Fuentes who cultivates and distils high in the Sierra Occidental de Jalisco in the village of Mascota uses the fragrant agave maximiliana (lechuguilla), Roasted in adobe “pizza style ovens” using black oak and then extracted via a roller mill he is able to extract the maximum flavour slowly. Through milling, the agave is squeezed and the juice and fibres are fermented together for 7 days. Fermentation happens in wooden and plastic tubs, activated with wild yeast and distilled once in a hybrid Filipino/Arabic still. It rests for a minimum of 1 month before being bottled. We are honoured to exclusively import and share this brand with Australia.