La Venenosa

Raicilla has been produced for over 500 years in the Mexican state of Jalisco, although it originally was considered mezcal. That was until it adopted a new name in the 1780’s as a way to avoid further taxation from the Spanish Crown. If you've never had the pleasure of a Raicilla, then this is

La Venenosa' Raicilla Sierra Occidental de Jalisco is made using Maximiliana agave by Don Ruben Peña Fuentes. If you're interested in agave spirits but only tried Tequila and mezcal, here's a great chance to get your hands on something a little different.

Another batch of Raicilla Sierra Occidental de Jalisco from La Venenosa. Made from Maximiliana agave, roasted in a wood-fired oven, fermented by wild yeast, and single distilled in a hybrid Arabic-Filipino still. A great opportunity to explore the agave spirit world beyond the likes of Tequila and m

From the brilliant La Venenosa comes this unique raicilla. If you're not familiar with it, raicilla is a spirit made in Jalisco from roasted agave, and 'tabernas' are small scale raicilla distilleries that use artisan production methods. This edition is an unaged joven edition made in Sierra Madre,

Raicilla from the village of Zapotitlan de Vadillo, high up in the Jalisco hills. Cenizo Costeño, which is roasted in an earthen oven and twice distilled in a Filipino still.

Raicilla from village of Llano Grande of the coastal region Cabo Corrientes, Jalisco. It's made with Don Beto's Amarillo and Chico Aguiar agaves in a still that's made of copper and a hollowed tree trunk! Rustic, you could say.

Raicilla from the village of Mascota, 1,500 metres above sea level in the Sierra Madre Occidental mountains, Jalisco. Maximiliana agave is used by Don Ruben Peña Fuentes, roasted in a wood fired oven and fermented by wild yeast. It's single distilled in a hybrid Arabic-Filipino still.