La Venenosa Raicilla Costa de Jaliso Mezcal, 44.3%
This Raicilla 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. Don Alberto cultivates a mix of agaves: Rhodecantha and Angustifolia. Rhodecantha matures after 12 years and Angustifolia after eight. The agave 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.
Intriguin aromas of gravel, inner tubes, gone-out fireplace, flashes of tropical fruits, sweet spices and farmyard herbs. The palate is sweeter and softer, with orchard fruits, cooling menthol and mint, white pepper spice and a stony minerality. The finish has green leaves, charred lemons and aniseed ball spice. Complex, herbal, smoky and utterly fascinating pure agave spirit.
Try some for yourself at our tasting on May 12th:
Original: $82.50
-70%$82.50
$24.75La Venenosa Raicilla Costa de Jaliso Mezcal, 44.3%
This Raicilla 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. Don Alberto cultivates a mix of agaves: Rhodecantha and Angustifolia. Rhodecantha matures after 12 years and Angustifolia after eight. The agave 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.
Intriguin aromas of gravel, inner tubes, gone-out fireplace, flashes of tropical fruits, sweet spices and farmyard herbs. The palate is sweeter and softer, with orchard fruits, cooling menthol and mint, white pepper spice and a stony minerality. The finish has green leaves, charred lemons and aniseed ball spice. Complex, herbal, smoky and utterly fascinating pure agave spirit.
Try some for yourself at our tasting on May 12th:
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
This Raicilla 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. Don Alberto cultivates a mix of agaves: Rhodecantha and Angustifolia. Rhodecantha matures after 12 years and Angustifolia after eight. The agave 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.
Intriguin aromas of gravel, inner tubes, gone-out fireplace, flashes of tropical fruits, sweet spices and farmyard herbs. The palate is sweeter and softer, with orchard fruits, cooling menthol and mint, white pepper spice and a stony minerality. The finish has green leaves, charred lemons and aniseed ball spice. Complex, herbal, smoky and utterly fascinating pure agave spirit.
Try some for yourself at our tasting on May 12th:
