La Venenosa Raicilla
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.
Tried a small sample ‚Äì the glass smelled like it had been rubbed down with a roquefort blue cheese. A silky mouthfeel & medium-heavy viscosity from what I remember. A rich robust funkiness pervades the palate. It tastes like the roasted agaves had some extra time to decompose and pick up all sorts of yeasts and bacteria. If you like the idea of a spirit tasting like a world of funk ‚Äì then give this a try.
Solid but not overpowering like Costa. Not sure if its worth the price, but worth trying nonetheless. Sl
Slow legs. Aged cheddar cheese, flowers, orange [peel]. Some juniper, papaya, tickle of ash, lilac, lily, chrysanthemum, wild cherries, coriander. Slight charcuterie, kukicha.
Lote : 09 Date : 01/16 Nose : Immediately cherries and blue cheese. Sour with caramel and faint herbs. Taste : also sour with berries and bagasse. Clay and chocolate round it off. Finish : Wow that‚Äôs big. Let‚Äôs just say it leaves a permanent impression. Everything I mentioned plus some smoke.
I was warned it was funky‚Ä¶ It truly was, my first raicilla ‚Äì smelled like cheese and active yeast. Reminds me of some wild ales that i‚Äôve tried, but unlike any other agave spirit I‚Äôve had.
I find this one excellent. Notes of butterscotch, mild cheese, and yeast/wild microbes on the nose. Some of that carries over into the taste, with some herbal, sweetness, and elderflower character as well, finishing in a light smokiness. It kind of has a character I typically associate with Sotol. I find it fairly smooth and creamy.
I appreciate funk and I kind of like Sierra del Tigre. My wife says my breath smells like I‚Äôve been eating road-kill after I drink it. We still get lots of laughs on that comment.
Electric and floral. So high toned but with that proteiny thing underlying it all. More herbs like rosemary on the finish with ripe cara cara orange and flowers.
Amazing product, but it lacks balance of flavors. I don‚Äôt mind eccentric if it‚Äôs done well, and this is missing the balance although just a very impressive style to produce.