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 Arturo Campos produces La Venenosa Sierra Volcanes in San Juan Espanatica, Tuxpan, which is located in the southern region of Jalisco. This Raicilla is made from the cultivated maguey Cenizo (agave Angustifolia). The agave are roasted in a pit oven using black oak and then double-distilled in a ceramic still by Don Arturo.
