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La Venenosa Raicilla Tabernas

La Venenosa Raicilla Tabernas is made from 100% agave Maximiliana and at a price point that can be used for cocktails

Rating: (1 review)
Brand:La Venenosa Raicilla
Mezcalero:Don Antonio Arrizon
Category:Raicilla
Agave:Maximiliana
Distillation:Steel
Style:Joven
State:Jalisco
Town:La Vieja
ABV: 40%
Website: https://www.instagram.com/raicillalavenenosa/
About this mezcal

“Tabernas” are small scale raicilla distilleries who use artisan methods and their distillers are known as “taberneros”. La Venenosa Raicilla Tabernas is a raicilla at a price point that can be used for cocktails. Tabernas is made from cultivated agave Maximiliana in the village of La Vieja by Don Antonio Arrizon. The agave is roasted in an adobe clay oven fueled by black oak. It is then fermented in oak vats with natural yeast, then distilled once in a stainless steel alambic Arabic-Filipino hybrid still. The nose has citrus peals and herbs. The palate is dry with notes of cooked agave.

La Venenosa Raicilla

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.

1 review

3 of out 5 stars


Jonny on Jul 14, 2018

214 reviews

  • Overall:

Aromas of sour apples and slight vinegar. It tastes like a muddled version of the black label La Venenosa, which is also made with Maximiliana. I’m told this is supposed to be their cocktail Raicilla. I’ve yet to have a cocktail with it, but it’s light and a bit funky with some good savory aspects. I could picture this going well in a bloody mary or possibly and daiquiri.

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