Description
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. Left to cook for 5 days, it is then crushed manually with a wooden mallet. Fermentation occurs in wooden tubs for about 10 days, then the juice is distilled with the agave fibre in clay pots. The still used for this Raicilla is ceramic, Filipino style. It rests for a minimum of 1 month before being bottled. Limited, rare, super small annual productions of about 700 L per year, this is one for the true agave lovers.
