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 Raicilla Sierra del Tigre is made by master Taberenero Don Luis Contreras in the village of Manzanilla de la Paz, which is approximately 2,000 metres above sea level.
How It Is Made
This Raicilla is made from agave Inaquidens, which is locally known as Bruto. Limited, rare and super small 700L annual productions are all we see. This agave grows wild in coniferous forests and it is big, over 50kgs. The use of black oak timber allows prolonged heat for pit roasting, the same way Mezcal is cooked, as opposed to Raicilla’s traditional adobe oven roasting. Left to cook for 5 days, it is then crushed manually with wooden mallets. Fermentation occurs in wooden tubs for about 10 days, then distilled, with the agave fibres in clay pots. The still used for this Raicilla is clay and Filipino style, so the imparting of earth and minerality from clay and timbers stills adds an amazing body for this single distilled Raicilla. It rests for a minimum of 1 month before being bottled. This is a rare La Venenosa. We are proud to exclusively share this brand with Australia.