La Venenosa Tutsi (70cl)

A raicilla produced in the Guayaba region from Masparillo agave, cooked in underground ovens, crushed by hand and distilled once in a tree trunk. Raicilla has been produced for more than 500 years in the Mexican state of Jalisco and took its present name in 1780. La Venenosa was created by chef Esteban Morales to bring this spirit to the global market, with each raicilla made by a different Maestro Taberneros in a different region, from a different agave species and using a different production technique. Tutsi comes from the Huichol people in north-west Jalisco and is extremely rare, with only two or three 45-litre batches produced each year. It is a complex agave spirit with woody notes intertwined with citrus and minerals.