La Venenosa Tabernas Raicilla, from El Mosco, is made from Chico Aguillar and Lechuguilla agaves roasted in oak-fired adobe ovens, wild-fermented, and double-distilled in stainless steel and copper stills. It offers aromas of orange peel, oregano, and green apple, with cinnamon, resinous spice, and a hint of lemongrass on the finish, reflecting the unique character and heritage of each small batch.

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Each bottling in the La Venenosa range is sourced from a single small-scale distillery, or taberna, in Jalisco, Mexico. While the state is known for its tequila production, Raicilla has been made in Jalisco for 500 years using a diverse array of agave varieties and distillation techniques.

Benito and Jose Salcedo Rios make an excellent team. Benito, an agronomist and engineer, oversees all of the farming tasks, from germinating the agave seeds to maintaining the plantations of both the Chico Agular agave and Maximiliana agave. Joel is in charge of tasks such as cooking, fermentation and distillation. He learned his skills from the grandson of Don Felix. Don Felix was a legendary maestro in the area and mentored many distillers. Benito and Jose have managed to set an example that young people can also do things well.