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 as good a place to start as any. Fermented in a 200-litre oak vat and double distilled in a stainless alembic still, the La Venenosa Puntas is definitely worth a punt(as)*.

*Sorry.