La Venenosa Raicilla Sierra del Tigre de Jalisco 750ml
La Venenosa Raicilla Costa
This raicilla is aromatically dense and savory with notes of nuts, pine, mastic, olive brine, sawdust, cedar, and cocoa. Lots of bright acid on the palate (unusual for a spirit) there are more olive flavors, āfunkā, resin, wine-like tannins, and yuzu along with herbs, terracotta, cedar and fresh carrot. This spirit seems to evolve as it sits in your glass guaranteeing you will never be bored!
La Venenosa Raicilla Costa is produced by Maestro Tabernero Don Alberto HernƔndez in the village of Llano Grande of the coastal region Cabo Corrientes, 700 meters above sea level. The agave in this Raicilla varies widely from batch to batch. Certain batches are 100% Agave Rhodacantha (Mexicano) and others are an ensemble of Amarillo and Chicho Aguilar. It 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. The flavor is complex, bouncing around between fruit, spice and herbs, eventually settling on sweet spice.
Original: $149.97
-65%$149.97
$52.49Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
La Venenosa Raicilla Costa
This raicilla is aromatically dense and savory with notes of nuts, pine, mastic, olive brine, sawdust, cedar, and cocoa. Lots of bright acid on the palate (unusual for a spirit) there are more olive flavors, āfunkā, resin, wine-like tannins, and yuzu along with herbs, terracotta, cedar and fresh carrot. This spirit seems to evolve as it sits in your glass guaranteeing you will never be bored!
La Venenosa Raicilla Costa is produced by Maestro Tabernero Don Alberto HernƔndez in the village of Llano Grande of the coastal region Cabo Corrientes, 700 meters above sea level. The agave in this Raicilla varies widely from batch to batch. Certain batches are 100% Agave Rhodacantha (Mexicano) and others are an ensemble of Amarillo and Chicho Aguilar. It 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. The flavor is complex, bouncing around between fruit, spice and herbs, eventually settling on sweet spice.
