La Venenosa Raicilla Costa de Jalisco

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La Venenosa Raicilla Costa de Jalisco, 750ML

La Venenosa Raicilla Costa is produced by Maestro Tabernero Don Alberto Hernández in the village of Llano Grande of the coastal region Cabo Corrientes, 700 metres above sea level. Agave Rhodecantha (also known as agave Mexicano or agave Dobadaan in certain regions) matures after 12 years. The agave in this Raicilla is roasted in a wood fired adobe oven. It is distilled two times in a Philippino still made out of copper and a hollowed out tree trunk. The flavor is complex, bouncing around between fruit, spice and herbs, eventually settling on sweet spice. Certain batches of this raicilla are an ensemble; Don Alberto cultivates a mix of agave Rhodecantha and and Angustifolia (more commonly known as agave Espadin).

Technical Specifications:

MEZCALERO: Don Alberto Hernández
AGAVE: Amarillo
DISTILLATION: Double distilled in Copper Arabic-Philippino Still
REGION: Jalisco
VILLAGE: Llano Grande
OVEN: Adobe Oven


Produced for over 500 years in the Mexican state of Jalisco, Raicilla is a Mezcal that adopted a new name in the 1780’s to avoid a tax levied by the Spanish Crown. Jalisco offers a plethora of agave species, second only to Oaxaca. These, along with great diversity in terroir, equipment and techniques, give Raicilla an amazing spectrum of flavour and history.

La Venenosa Raicilla range was created by Chef Esteban Morales to bring these hidden jewels to the global market. Esteban traversed the state in search of the best producers in each region. Every one of these Raicilla expressions is unique; created by different Maestro Taberneros in distinct regions, from different species of agave using diverse techniques, the individual results are astounding. Due to the relatively raw nature of Raicilla production, the ABV of each La Venenosa may vary slightly by batch. 

by Mezcal Reviews