La Venenosa Raicilla Costa is distilled two times in a Philippino still made out of copper and a hollowed out tree trunk.
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|Brand:||La Venenosa Raicilla|
|Maguey:||Amarillo, Chico Aguillar, Mexicano|
|Website:||https://www.instagram.com/raicillalavenenosa/, opens in new window|
About this raicilla
La Venenosa Raicilla Costa is produced by Maestro Tabernero Don Alberto Hernández in the village of Llano Grande of the coastal region Cabo Corrientes, 700 metres above sea level. The agave in this Raicilla varies widely from batch to batch. Certain batches are 100% Agave Rhodacantha (Mexicano) and others are an ensamble of Amarillo and Chicho Aguilar. It is roasted in a wood fired adobe oven. It is distilled two times in a Philippino still made out of copper and a hollowed out tree trunk. The flavor is complex, bouncing around between fruit, spice and herbs, eventually settling on sweet spice.
La Venenosa Raicilla
Raicilla has been produced for over 500 years in the Mexican state of Jalisco, Mexico. Jalisco offers a plethora of agave species, second only to Oaxaca, however the Tequila made in Jalisco can only be made with the blue agave. Raicilla from Jalisco can be made with many different types of agave that are scattered across the landscape. These, along with great diversity in terroir, equipment and techniques, give Raicilla an amazing spectrum of flavor 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.