La Venenosa Raicilla Orange Label

Sale price$169.99
43.4% ABV• 750mL

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La Venenosa Raicilla Orange Label is a rare and captivating expression from one of Mexico's most celebrated raicilla producers, bottling the wild spirit of Jalisco's rugged highlands in every pour.


Raicilla is a traditional agave spirit with roots in the western Sierra Madre and coastal regions of Jalisco, predating modern spirits regulation and carrying a distinct identity all its own. La Venenosa has become a benchmark for the category, sourcing from small-batch producers who use native agave varieties and time-honored distillation methods that preserve the terroir-driven character raicilla is known for.


  • Nose: Wild and expressive, with herbal, floral, and earthy notes that speak to the raw, undomesticated character of Jalisco agave.
  • Palate: Complex and layered, offering bright fruit, green botanicals, and a savory mineral quality that sets raicilla apart from other agave spirits.
  • Finish: Long and lingering, with a dry, slightly smoky warmth that rewards slow sipping.

La Venenosa Raicilla Orange Label shines when sipped neat, but it also brings a compelling depth to a Raicilla Paloma or a simple Agave Sour, where its wild botanical character can really open up.


Best enjoyed neat or on a large rock to let the aromas develop fully. La Venenosa Raicilla Orange Label is crafted from native agave in the Jalisco region of Mexico, a true expression of raicilla's untamed heritage.

Tasting Notes

Aroma: A bold, funky aged cheese note, then citrus peel, berries and tropical fruit

Palate: Strawberry, sweet agave and cream, with bright citrus and a salty minerality

Finish: Long and creamy, with a lingering tang of citrus rind

Location icon
Location: La Manzanilla de la Paz, Jalisco
Distiller icon
Master Distiller: Luis Contreras
La Venenosa was founded by Esteban Morales Garibi, who crossed Jalisco to find its best raicilla makers, and in 2014 it became the first raicilla brand sold legally in the United States. Each label comes from a different region, agave and tabernero, from wild Inaequidens in the Sierra del Tigre to Rhodacantha on the coast at Cabo Corrientes. The agave is roasted in pit, earthen or adobe ovens, chopped by hand and fermented with wild yeast, then distilled in traditional Filipino-style stills of clay, copper or hollowed tree trunk. The labels carry the words Espíritu de Jalisco, for a spirit made in the state for more than 400 years.
Map of Jalisco, Mexico, with La Manzanilla de la Paz marked
LOCATION

La Manzanilla de la Paz, Jalisco

Map of Jalisco, Mexico, with La Manzanilla de la Paz marked

La Manzanilla de la Paz is a small mountain town in the Sierra del Tigre, the range of forested peaks south of Lake Chapala in southeastern Jalisco. Agave grows wild here above 2,000 meters among pine and oak, in red clay soil rich in nutrients, with a cool, temperate climate. Raicilla is still made in tiny batches, roasted in earthen ovens and distilled in clay Filipino-style stills.

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