Raicilla is debated to be one of the longest produced spirits in the world. It doesn’t differ all that much from Mezcal, in fact it once was a Mezcal. Due to restrictions in the law we have today, Mezcal from the state of Jalisco can not legally be called Mezcal, so it was easier to stick to name of the tax-avoiding moonshine it is. Raicilla as a name came about in the late 1700s as a way to avoid sky rocketing taxes on Mezcal. La Venenosa is the first commercially available brand of Raicilla available in Europe. that being said, these batches are very small, and all labels are from different producers.
| Maguey: | 100% Wild Agave Inadequens (Bruto) |
| Mezcalero: | Don Luis Contreras |
| Location: | La Manzanilla de la Paz |
| Elevation: | Roughly 2000 meters |
| Production Date: | 03/22 |
| Batch Size: | 580 Bottles |
| Oven: | Conical oven underground, fired by oak wood |
| Milling: | Milled by hand with mallets |
| Fermentation: | Natural fermentation in brick vats for up to 2 months |
| Destillation: | Single distilled in clay pots with copper condenser |
| Mixability: | hard |
| Notes: | A real cheese bomb! This is funky as hell. |