La Venenosa Raicilla 70cl - Sierra Volcanes

Product information

£58.07

Description

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 cultivated maguey Cenizo (agave Angustifolia). The agave is roasted in a pit oven with black oak and double-distilled in a ceramic (clay) still.

Raicilla, like tequila and mezcal, is made from the agave plant, it is roasted like mezcal, not steamed like tequila. It has been produced for the last 500 years and can be made from a variety of agave varieties just like mezcal but is made in Jalisco which is not an official area where mezcal can be produced! Its origin hailed from humble farmers who wanted to make and enjoy mezcal but avoid the heavy taxes, so they claimed it was made from the root of the agave rather than the heart hence the name Raicilla which means 'little root'. 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. Esteban traversed the state in search of the best producers in each region. Every one of the Venenosa expressions is unique; created by different Maestro Taberneros in distinct regions, from different species of agave using diverse techniques, the individual results are astounding.

Aroma: blackberries, blueberries, cooked agave

Palate: green apple, smoke, pomegranate, fresh and fruity, long dry finish

ABV: 46.7%

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Additional details

      MezcalReviews rating: 3.5/5

      aarild: 'Nice smell of yoghurt, melon, grass and a hint of smoke. Cottage cheese on the tongue for the split of a second but basically this raicilla has a slight mineral taste profile and little funk. I love the balance of this bottle: raicilla funk and minerality are toned down, fruit and spice come forth.'

      Rafacore: '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..'

      Catagory: destilados de Jalisco

      Maestro Raicillero: Arturo Campos

      Interesting fact:

      Maguey/agave: cenizo, cultivated 10 years

      Region: San Juan Espanatica, Tuxpan, Sierra Sur de Jalisco

      Oven type: stone pit

      Extraction method: roller mill

      Fermentation: wild yeast, stone pool

      Still type: Two times distillation in clay pot still

      Style: 

      ABV: 47.4%