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.
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.
