La Venenosa Raicilla Sierra Occidental de Jalisco is produced by Maestro Tabernero Don Ruben Peña in the mountains in the village of Mascota, Jalisco. At 1,500 metres above sea level, Don Ruben cultivates Agave maximiliana from seeds. The agave is roasted in a wood fired adobe oven and he uses wild yeasts to ferment the aguamiel, or must, in 200 liter vats. The distillation is performed in a Filipino/Arabic still and bottled after only one pass.

Common aromas include funky cheese, acidic vinegar, citrus zest, floral notes, and earthy minerality. Flavors feature ripe stone fruits, bright citrus, lactic creaminess, various peppers, and vegetal or metallic undertones. Overall, this spirit is highly polarizing but widely celebrated for its intense, complex, and unconventional profile, offering a unique, sour-sweet, and adventurous drinking experience.