La Venenosa Raicilla Sierra Occidental de Jalisco, 750ML
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 litre vats. The distillation is performed in an arabic-philippino still and bottled after only one pass. This Raicilla has a fruity palate of unsweetened lemon and lime juice. As the fruitiness fades, minerality and deep spice emerge from the depths of spirit.
MEZCALERO: Don Ruben Pena Fuentes
DISTILLATION: Single distilled in Copper Arabic-Philippino Still
ALCOHOL: 42% ABV
OVEN: Adobe Oven
FERMENTATION: Wood Vats
ABOUT THIS PRODUCER:
Produced for over 500 years in the Mexican state of Jalisco, Raicilla is a Mezcal that adopted a new name in the 1780’s to avoid a tax levied by the Spanish Crown. Jalisco offers a plethora of agave species, second only to Oaxaca. These, along with great diversity in terroir, equipment and techniques, give Raicilla an amazing spectrum of flavour and history.
La Venenosa Raicilla range was created by Chef Esteban Morales to bring these hidden jewels to the global market. Esteban traversed the state in search of the best producers in each region. Every one of these Raicilla expressions is unique; created by different Maestro Taberneros in distinct regions, from different species of agave using diverse techniques, the individual results are astounding. Due to the relatively raw nature of Raicilla production, the ABV of each La Venenosa may vary slightly by batch.
by Mezcal Reviews