La Venenosa Raicilla "Maximiliana" (Black Label), Sierra Occidental de Jalisco
Tasting Notes: La Venenosa Sierra Occidental made from Maximiliana has rich fruit notes like papaya and avocado. It has bracing acidity, which makes it a one of a kind base spirit for cocktails.
Raicillero (Distiller): Don Rubén Peña Agave Source: Mascota, Jalisco Agave: Maximiliana Agave cultivated from seed Cooking Method: Adobe oven fueled by black oak Fermentation: Wild yeast in 200 litre vats Distillation: Single Still Style: Hybrid Filipino/Arabic still Aging: Joven
About Raicilla: Raicilla is a mezcal that has been produced in the state of Jalisco for over 400 years. In the 1780's artisans who crafted their mezcals adapted the name Raicilla to avoid a mezcal tax levied by the Spanish Crown. The deception worked. Most people have little knowledge of Raicilla because the world's most famous mezcal, Tequila, became so popular that it overshadowed the other mezcal production in the state of Jalisco. Jalisco offers a great diversity of agave species, second only to Oaxaca. For this reason, along with diverse terroir, equipment and technique, Raicillas offer an amazing journey of flavor and history.
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