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La Venenosa Tabernas

$94.99

Raicilla is a Mezcal that has been produced in the state of Jalisco for over 600 years. With its recent Denomination of Origin Protection, the growth of Raicilla is booming. La Venenosa Raicilla is the OG when it comes to Raicilla. Created in 2011 by chef Esteban Morales to bring these hidden gems to the global market. In this expression, La Venenosa Raicilla Tabernas is a Raicilla at a price point that can be used for cocktails. Tabernas is made from cultivated agave Maximiliana in the village of La Vieja by Don Antonio Arrizon.

SMELLS LIKE
Aromas of sweet sour apples, citric fruits and melted butter.
TASTES LIKE
Smoke, sweet cooked agave, citric fruits and and earthy residue lingers for an amazing finish.

In stock



Product Description

Raicilla is a Mezcal that has been produced in the state of Jalisco for over 600 years. With its recent Denomination of Origin Protection, the growth of Raicilla is booming. La Venenosa Raicilla is the OG when it comes to Raicilla. Created in 2011 by chef Esteban Morales to bring these hidden gems to the global market. In this expression, La Venenosa Raicilla Tabernas is a Raicilla at a price point that can be used for cocktails. Tabernas is made from cultivated agave Maximiliana in the village of La Vieja by Don Antonio Arrizon.

Smells Like

Aromas of sweet sour apples, citric fruits and melted butter.

Tastes Like

Smoke, sweet cooked agave, citric fruits and and earthy residue lingers for an amazing finish.

How It Is Made

“Tabernas” are small scale Raicilla distilleries that use artisan methods and their distillers are known as “taberneros”. La Venenosa Raicilla Tabernas is a Raicilla at a price point that can be used for cocktails. Tabernas is made from cultivated agave Chico Aguiar and Maximiliana, which Maestro Benito and Jose Salcedo, grow from seed and apply their knowledge of the agriculture practices required to germinate and care for these seeds. The agave is roasted in an adobe clay oven fueled by black oak. It is then fermented in oak vats with natural yeast for 7 days, then distilled once in a stainless steel/copper alembic still. It rests for a minimum of 1 month before being bottled. The nose has citrus peals and herbs. The palate is dry with notes of cooked agave.

Product Details

ABV

Agave / Plant Type

Age

Brand

La Venenosa

Distillation

Double

Master Distiller

Method

Artesanal

Production Region

Still

Stainless and Copper Still

Volume

700ml

Limited Edition / Rarity

Small Batch

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