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La Venenosa Raicilla "Rhodacantha/Angustifolia" (Green Label), Costa de Jalisco
Tasting Notes: La Venenosa Costa has notes of cedar and pine. There is a great balance of smoke and agave.
Raicillero (Distiller): Don Alberto Hernández Agave Source: Llano Grande, Jalisco Agave: Rhodacantha and Angustifolia Cooking Method: Above-ground adobe oven with black oak; this is somewhere between a classic pit for mezcal production and a tequila oven Fermentation: Native Distillation: Twice Still Style: Filipino-style still made from copper and the trunk of a Higuera Blanca tree 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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