La Venenosa Tutsi is an agave spirit from the Huichol people in northwest Jalisco. It disappeared for nearly 25 years and is now produced in small batches by a single producer.
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|Brand:||La Venenosa Raicilla|
|Raicillero:||Rafael Carrillo Pizano|
|Website:||https://www.instagram.com/raicillalavenenosa/, opens in new window|
About this raicilla
Etnica is an extension of La Venenosa line of raicillas that serves as a platform to bring agave spirits from indigenous ethnic groups to the market. This agave spirit is from the Huichol people in northwest Jalisco. While we call this spirit a Raicilla for ease of use on this site, Tutsi is the name that is used to describe it locally. Tutsi was lost for about 25 years and there is currently only one practicing producer. This Tutsi is made from 100% wild maguey Masparillo, roasted in an underground oven, and fired by wood. The cooked agave is then milled by hand with mallets. The natural fermentation occurs in a rock pit, and it is single distilled in a Huichol still. Tutsi is extremely rare, only two or three 45-liter batches are made yearly. Tutsi is a complex spirit with woodsy notes intertwined alongside citrus and mineral.
La Venenosa Raicilla
Raicilla has been produced for over 500 years in the Mexican state of Jalisco, Mexico. Jalisco offers a plethora of agave species, second only to Oaxaca, however the Tequila made in Jalisco can only be made with the blue agave. Raicilla from Jalisco can be made with many different types of agave that are scattered across the landscape. These, along with great diversity in terroir, equipment and techniques, give Raicilla an amazing spectrum of flavor 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.