La Venenosa Raicilla, founded and curated by Chef Esteban Morales, they represent 4 distinct areas within the Region, from different producers, agaves, equipment and terroir. The name Raicilla has been used for centuries to describe the mezcal of Jalisco. It came about in the 1700’s as a deception to avoid taxes on mezcal levied by the Spanish Crown. The deception worked… until now!
Raicilla is a mezcal under the historic definition of mezcal (anything distilled from agave in Mexico). Raicilla is from Jalisco; outside the current geographic area of the Mezcal DO so therefore cannot be labeled Mezcal. While within the boundaries of the Tequila DO, Raicilla cannot be labeled as Tequila since it does not adhere to many rules of the Tequila DO, most notably Raicillas are produced using many species of agave.