Chef Esteban Morales founded the La Venenosa Raicilla collection with the aim of introducing these hidden treasures to the world. He traveled across the state of Jalisco, searching for the finest producers in each area. Each of the Raicilla varieties in this line is exceptional; crafted by different Maestro Taberneros in distinct regions, using varied methods and species of agave, the outcomes are truly remarkable. Because of the somewhat unrefined process of Raicilla production, the ABV of each La Venenosa expression may vary.
Maestro Tabernero Don Alberto Hernández is the producer of La Venenosa Raicilla Costa, which is created in the village of Llano Grande in the coastal region of Cabo Corrientes, situated 700 meters above sea level. The agave used to make this Raicilla varies significantly from one batch to the next. Some batches are composed entirely of Agave Rhodacantha (Mexicano), while others are a blend of Amarillo and Chicho Aguilar. It is roasted in a wood-fired adobe oven, then double-distilled in a Philippino still crafted from copper and a hollowed-out tree trunk. The flavor of this spirit is intricate, with fruity, spicy, and herbal notes that eventually give way to a sweet and spicy finish.
