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 Ruben Peña crafts La Venenosa Raicilla Sierra Occidental de Jalisco in the mountainous village of Mascota, Jalisco, 1,500 metres above sea level. He cultivates agave Maximiliana from seeds and roasts them in a wood-fired adobe oven before fermenting the aguamiel or must with wild yeasts in 200-litre vats. Using an Arabic-Philippino still, he distills the mixture only once before bottling it. Rumour has it that Don Ruben found chemical compounds in the Maximiliana agave that differ from those typically seen in the agave family, and these compounds may have potent therapeutic and health benefits. This Raicilla is also credited to Don Ruben's ability to father 17 children, all daughters. On the palate, the Raicilla reveals fruity notes of unsweetened lemon and lime juice, followed by minerality and deep spice.
