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.
La Venenosa Raicilla Sierra del Tigre is crafted by Maestro Tabernero Don Luis Contreras in the village of Manzanilla de la Paz, located around 2,000 meters above sea level. The primary ingredient in this Raicilla is agave Inaquidens, which is known locally as Bruto. This agave variety grows naturally in coniferous forests and is roasted using wood embers in an earthen oven. The Raicilla is distilled in a ceramic, Filipino-style still. Don Luis produces approximately 700 liters of this spirit per year, making it a rare find. It has a pungent flavor and blue cheese aroma and can beb served as a digestif.
