La Venenosa Raicilla Sierra Occidental is made by Don Ruben Peña and is rumored to have strong therapeutic and health benefits.
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|Brand:||La Venenosa Raicilla|
|Raicillero:||Don Ruben Pena Fuentes|
|Website:||https://www.instagram.com/raicillalavenenosa/, opens in new window|
About this raicilla
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. Rumor has it that Don Ruben discovered chemical compounds in the agave Maximiliana that are outside of what is regularly seen in the agave family, and that these compounds have strong therapeutic and health benefits. Some attribute this Raicilla to Don Ruben’s ability to have 17 children, all of them female. 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.
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.