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La Venenosa Sierra Volcanes

La Venenosa Sierra Volcanes is a Raicilla from the state of Jalisco. It’s traditionally produced and distilled in small clay pots.

Rating: (1 review)
Category:Raicilla
Cost:$$$$
Brand:La Venenosa Raicilla
Raicillero:Don Arturo Campos
Maguey:Cenizo
Distillation:Clay Pot
Style:Joven
State:Jalisco
Town:San Juan Espanatica
ABV: 47%
Website: https://www.instagram.com/raicillalavenenosa/
About this raicilla

La Venenosa Sierra Volcanes is made in the southern region of Jalisco in the village of San Juan Espanatica, Tuxpan. This is made by Maestro Tabernero Don Arturo Campos with cultivate maguey Cenizo (agave Angustifolia). The agave are roasted in a pit oven with black oak, and double-distilled in a ceramic still.

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.

1 review

4 out of 5


RAFACORE

RAFACORE

2 reviews
Rated 4 out of 5 stars3 days ago

Date: 02/19 – Lot: 18 – Bottle 54/390
Really unique and fun Raicilla from La Venenosa – Big sweet agave punch on the nose with tropical fruit undertones as well as tail end aroma of wet clay and earth. Nice oily mouthfeel, pepper burn and lemon zest finish with a slight touch of sweet/sour funk, in a good way. There is a lot going on with this pour, opens up nicely with time..

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