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. In this expression, La Venenosa Sierra Volcanes is made in the southern region of Jalisco in the village of San Juan Espanatica, Tuxpan. This is made by Maestro Tabernero Don Arturo Campos with cultivated maguey Cenizo (agave Angustifolia).

Made by Maestro Tabernero Don Arturo Campos, he uses cultivated maguey Cenizo (agave Angustifolia). The agave is roasted in rock-lined pits, like Mezcal, with black oak to maintain heat for 4 days. The agave is slowly squeezed by a large roller mill and the extracted juice and the agave fibres are fermented together for 6 days in stone pools. Then it is double distilled in clay pots. It rests for a minimum of 1 month before being bottled. We are honoured to exclusively import and share this brand with Australia.