La Venenosa Sur - Sierra Volcanes De Jalisco

Made in Jalisco, Mexico, but falling outside the Tequila denomination, La Venenosa Raicilla follows a distilling tradition that is nearly 500 years old. Created by “Chef” Esteban Morales, La Venenosa showcases the many varieties of agave and distillation techniques native to Jalisco.

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.

Produced by Maestro Tabernero Don Arturo Campos in the village of San Juan Espanatica, Tuxpan (Jalisco) at approximately 1,400 metres above sea level. The agave used is both Cenizo and a type of Angustifolia known locally as Lineño, which is harvested after seven years. The agave is roasted in an earthen oven and it is then distilled twice in a philippino style still made from clay pots.

Nose: A mixture of sharp raw and smoky cooked agave notes, shot through with cracked stone and old campfires. White and black pepper spiciness sit at the back along with earthy notes of sweet leather, freshly dug new potatoes and mineral-rich soil.

Palate: Soft and sweet on the palate, with earthiness of the nose pushed back to reveal candied fruit, sugar syrup and floral touches. The spice still runs through the centre, with hints of dark rubber and river stones.

Finish: Soft and lingering, with sweet creamy notes slowly becoming spicy before fading away to a dry, apple skin end.

Mark - Text from the Spotlight on Mezcal blog

Raicilla - literally meaning "little root" Not mezcal, not tequila, but because of the production of this spirit, this Raicilla is in the Mezcal blog rather than Tequila.

What is Raicilla? What makes raicilla different? After the Spanish had introduced tax on the production of agave spirits that were made from the piña, or the heart of the agave plant, raicilla is the product of the root... and thus, this wonderful tax evading spirit was born.

Made in Jalisco, Mexico, but falling outside the Tequila denomination, La Venenosa Raicilla follows a distilling tradition that is nearly 500 years old. Created by “Chef” Esteban Morales, La Venenosa showcases the many varieties of agave and distillation techniques native to Jalisco. 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.

Produced by Maestro Tabernero Don Arturo Campos in the village of San Juan Espanatica, Tuxpan (Jalisco) at approximately 1,400 metres above sea level. The agave used is both Cenizo and a type of Angustifolia known locally as Lineño, which is harvested after seven years. The agave is roasted in an earthen oven and it is then distilled twice in a philippino style still made from clay pots.