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La Venenosa Raicilla Sierra del Tigre

La Venenosa Raicilla Sierra del Tigre is typically served at the end of the night due to it’s strong flavor and scent of blue cheese.

Rating: (6 reviews)
Category:Raicilla
Brand:La Venenosa Raicilla
Raicillero:Don Luis Contreras
Agave:Bruto
Distillation:Clay Pot
Style:Joven
State:Jalisco
Town:Manzanilla de la Paz
Website: www.lavenenosa.mx
About this raicilla

La Venenosa Raicilla Sierra del Tigre is made by master Taberenero Don Luis Contreras in the village of Manzanilla de la Paz, which is approximately 2,000 metres above sea level.  This Raicilla is made from agave Inaquidens, which is locally known as Bruto.  This agave grows wild in coniferous forests and it is roasted over wood embers in an earthen oven.  The still used for this Raicilla is ceramic, Filipino style.  Don Luis produces about 700 litres per year.  This is a rare La Venenosa, and it is typically served at the end of the night due to it’s strong flavor and scent of blue cheese.

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.

6 reviews

3.8 of out 5 stars


Jongers

Jongers

14 reviews
3 months ago

I find this one excellent. Notes of butterscotch, mild cheese, and yeast/wild microbes on the nose. Some of that carries over into the taste, with some herbal, sweetness, and elderflower character as well, finishing in a light smokiness. It kind of has a character I typically associate with Sotol. I find it fairly smooth and creamy.

PDutton

PDutton

48 reviews
3 months ago

46.7%ABV

Slow legs. Aged cheddar cheese, flowers, orange [peel]. Some juniper, papaya, tickle of ash, lilac, lily, chrysanthemum, wild cherries, coriander. Slight charcuterie, kukicha.

Electric and floral. So high toned but with that proteiny thing underlying it all. More herbs like rosemary on the finish with ripe cara cara orange and flowers.

Amazing product, but it lacks balance of flavors. I don’t mind eccentric if it’s done well, and this is missing the balance although just a very impressive style to produce.

46.7%ABV
Slow legs. Aged cheddar cheese, flowers, orange [peel]. Some juniper, papaya, tickle of ash, lilac, lily, chrysanthemum, wild cherries, coriander. Slight charcuterie, kukicha.
Electric and floral. So high toned but with that proteiny thing underlying it all. More herbs like rosemary on the finish with ripe cara cara orange and flowers.
Amazing product, but it lacks balance of flavors. I don’t mind eccentric if it’s done well, and this is missing the balance although just a very impr

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6 months ago

I was warned it was funky… It truly was, my first raicilla – smelled like cheese and active yeast. Reminds me of some wild ales that i’ve tried, but unlike any other agave spirit I’ve had.

GreenspointTexas

GreenspointTexas

109 reviews
8 months ago

Solid but not overpowering like Costa. Not sure if its worth the price, but worth trying nonetheless. Sl

Keith

Keith

33 reviews
2 years ago

I appreciate funk and I kind of like Sierra del Tigre. My wife says my breath smells like I’ve been eating road-kill after I drink it. We still get lots of laughs on that comment.

Joseph

Joseph

18 reviews
2 years ago

Tried a small sample – the glass smelled like it had been rubbed down with a roquefort blue cheese. A silky mouthfeel & medium-heavy viscosity from what I remember. A rich robust funkiness pervades the palate. It tastes like the roasted agaves had some extra time to decompose and pick up all sorts of yeasts and bacteria. If you like the idea of a spirit tasting like a world of funk – then give this a try.

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