Discover La Venenosa Raicilla
La Venenosa Raicilla, created by chef Esteban Morales in 2011, represents a collection of exceptional raicillas that bring the hidden gems of Jalisco to the global market. Esteban traveled across the state in search of the finest producers, resulting in a diverse range of raicillas from six distinct regions. Each expression showcases unique varieties and traditional distillation techniques, reflecting the rich heritage of this ancestral drink.
From the earthy and herbal notes of Sierra Sur Red to the high-proof intensity of Puntas Blue, La Venenosa Raicilla captures the essence of Jalisco’s agave spirits. Each bottle tells a story of its region, production methods, and the dedication of its maestro mezcalero. Explore our collection to experience the true spirit of Jalisco.
La Venenosa Tabernas
La Venenosa Tabernas offers aromas of herbs and butter, with a very dry palate featuring pronounced notes of cooked agave. This raicilla reflects the traditional methods and unique character of the El Mosco region.
Brand: La Venenosa
Maestro Mezcalero: José Salcedo Rios
Region: El Mosco, Jalisco
Agave: Chico Aguiar (Angustifolia) / Maximiliana
Cooking: Stone and wood oven
Grinding: Roller mill
Fermentation: Plastic containers, food grade, wild yeast
Distillation: 2 distillations, first in stainless still, second in copper
Alc. %: 44.5% (varies by batch)
La Venenosa Tabernas Reposado
La Venenosa Tabernas Reposado showcases aromas of fresh wood, herbs, and roots. On the palate, it reveals notes of red apple, roots, and cinnamon, with a refined and smooth finish from its three-month maturation in Oloroso Cherry Cask.
Brand: La Venenosa, Espíritus de Jalisco
Species: Chico Aguiar Maximiliana, cultivated 9-12 years
Maestro: José Salcedo Rios
Village: El Mosco, Sierra Occidental de Jalisco
Oven: Adobe oven with oak
Mill: Small corn mill
Ferment: Plastic containers, food grade
Still: Two distillations, stainless and copper still
Rest: Three months repose in Oloroso Cherry Cask
Alc. %: 46% (varies by batch)
La Venenosa Puntas Blue
La Venenosa Puntas Blue is a high-proof raicilla, known as Puntas in the local tradition. With a robust alcohol content of 62.1%, it offers bold flavors of stones, fruits, and desert herbs, making it a powerful and adventurous choice.
Brand: La Venenosa
Maestro Mezcalero: Don Gerardo Peña “El Lobo de la Sierra”
Region: Jacales, Sierra Occidental
Agave: 100% Maximiliana
Cooking: Adobe oven, black oak
Grinding: Roller mill
Fermentation: Plastic containers, food grade, wild yeast
Distillation: 2 distillations in stainless steel alembic still
Alc. %: 62.1% (varies by batch)
La Venenosa Sierra Occidental Black
La Venenosa Sierra Occidental Black features fruity notes of papaya and avocado, with a bracing acidity that makes it a unique and versatile cocktail component. This raicilla highlights the distinctive qualities of the Sierra Occidental region.
Brand: La Venenosa
Maestro Mezcalero: Don Ruben Peña Fuentes
Region: Sierra Occidental de Jalisco, Mascota
Agave: 100% Maximiliana (Lechuguilla), cultivated
Cooking: Adobe oven, black oak
Grinding: Roller mill
Fermentation: Wild yeast
Distillation: 1 time in hybrid Filipino/Arabic still
Alc. %: 42% (varies by batch)
La Venenosa Sierra Sur Red
La Venenosa Sierra Sur Red presents dusty earth on the nose with notes of herbs and game. The finish is dry and gently bitter, offering a distinct and intriguing flavor profile from the Sierra Sur region.
Brand: La Venenosa
Maestro Mezcalero: Don Arturo Campos
Region: San Juan Espanatica, Tuxpan
Agave: 100% Agave Cenizo
Cooking: Earthen oven, black oat
Grinding: Roller mill
Fermentation: Wild yeast
Distillation: 2 times in clay still
Alc. %: 47.1% (varies by batch)
La Venenosa Sierra del Tigre Orange
La Venenosa Sierra del Tigre Orange is a rare and limited production, with only 700 liters produced per year. It offers a distinctive nose with a striking cheese quality and flavors of chocolate and dry cherries, reflecting the unique character of the Sierra del Tigre region.
Brand: La Venenosa
Maestro Mezcalero: Don Luis Contreras
Region: Sierra del Tigre de Jalisco
Agave: 100% Agave Inaequidens (Bruto)
Cooking: Earthen oven, black oat
Grinding: Wooden tub and mortar
Fermentation: Underground tub, spontaneous yeast
Distillation: 1 time in clay Filipino still
Alc. %: 44.5% (varies by batch)
La Venenosa Costa Norte Green
La Venenosa Costa Norte Green offers aromatic notes of cedar and pine, with a great balance of smoke and agave. Its complex flavor profile captures the essence of the Llano Grande region and its traditional production methods.
Brand: La Venenosa
Maestro Mezcalero: Don Alberto Hernández
Region: Llano Grande, El Tuito
Agave: 100% Rhodacantha (Amarillo/Chico Aguiar)
Cooking: Earthen oven, black oak
Grinding: Manual, in wooden canoe with mallet
Fermentation: Wild yeast
Distillation: 2 times in Higuera blanca wood still
Alc. %: 45% (varies by batch)
La Venenosa Blanca
La Venenosa Blanca is a testament to the power of generational knowledge. The Tabernas project, initiated in 2019, aimed to showcase Jalisco’s diversity through its regions, production styles, and the unique touch each producer brings. In its second edition, the legendary Don Chalio from the Jalisco coast elevated the expression to new heights. Following his passing in March 2023, his daughter Blanca Rodriguez has taken the helm. With La Venenosa Blanca, Blanca brings both a new and traditional expression to life, embodying the promise and potential of younger generations in the agave world. This spirit showcases the deep heritage and innovative future of agave craftsmanship.
Brand: La Venenosa
Maestro Mezcalero: Blanca Rodriguez
Region: Costa, Rancho Cono, Jalisco
Agave: Chico Aguiar (Angustifolia A.) & Amarillo (Rhodacantha)
Cooking Method: Conical stone oven heated by oak
Fermentation: 8 to 12 days in stainless steel
Distillation: Double distilled in stainless steel
Alcohol Content: 48.7% ABV
Volume: 700 ml
Batch Size: 300 bottles
La Venenosa Raicilla Tepe
On the way to the Sierra Norte of Jalisco, one encounters diverse indigenous entities, including the Coras, Tepehuanos, Huicholes (Wixárika), and Mexicaneros. Esteban Morales, owner of La Venenosa, narrates the journey to discover the family producing “Tepe,” part of the “La Venensosa Etnica” series. This series aims to represent all ethnic groups that maintain the tradition of crafting spirits from endemic agaves. With the help of Santos, a maestro who produces Tutsi, Esteban brings this cultural gem to a broader audience, offering a deep and authentic glimpse into the world of agave spirits. Access to the area is challenging, making this a rare and precious offering. La Venenosa Raicilla Tepe showcases the importance of preserving these hidden gems of the agave world.
Brand: La Venenosa
Maestro Mezcalero: Pablo Galván
Region: Las Cuevitas, Zacatecas
Agave: Wild Forged Agustivolia spp.
Cooking Method: Ground oven with volcanic rocks heated by oak wood
Grinding Method: Hand-chopped with machete
Fermentation: Fermented in Tinaco
Distillation: Double distilled in wood and copper, Tepehuano style
Alcohol Content: 42% ABV (varies by batch)
Volume: 700 ml
La Venenosa Tutsi Masparillo
TUTSI Masparillo is a unique raicilla crafted by Don Rafael Carrillo Pizano in the remote region of Tatei Kie, La Guayaba, Jalisco. This rare spirit is made from wild-foraged Masparillo agave and distilled once in a traditional trunk tree still, resulting in a distinct flavor profile. With an alcohol content ranging from 40% to 48%, TUTSI Masparillo offers a taste of the wild, capturing the essence of its natural environment with earthy and rustic notes.
Brand: La Venenosa
Maestro Tabernero: Don Rafael Carrillo Pizano
Region: Tatei Kie, La Guayaba, Jalisco
Agave: Masparillo, wild forage
Distillation: 1 distillation in trunk tree
ABV: 40%-48%
Volume: 750ml
La Venenosa Raicilla Sierra de Amula
La Venenosa Raicilla Sierra de Amula is the latest expression from La Venenosa, and it’s quite a special one. During our latest visit in 2024, we had the opportunity to visit the producing family. The area is known to be the cradle of agave distilling techniques, blooming with a wide diversity of endemic and foreign agaves. This limited production batch offers a unique taste that reflects the rich traditions and expertise of the region.
Brand: La Venenosa
Maestro Mezcalero: Don Ricardo Juarez
Region: San Juan Espanatica, Tuxpan, Jalisco, México
Agave: 100% Maguey Linero / Cimarron
Cooking Method: Cooked in a rock pit with wood underground for 3 days
Grinding Method: Dried with machete and mechanical mill
Fermentation: 8 to 12 days in a tepetate hole with fiber
Distillation: Double distilled in a Philippine-style copper pot with a Parota tree trunk
Alcohol Content: 46% ABV
Batch Size: 300 bottles
