La Venenosa Sur Raicilla
70cl - 47% ABV
Produced by Maestro Tabernero Don Arturo Campos in the village of San Juan Espanatica, Tuxpan (Jalisco) at approximately 1,400 metres above sea level. The agave used is both Cenizo and a type of Angustifolia known locally as Lineño, which is harvested after seven years. The agave is roasted in an earthen oven and it is then distilled twice in a philippino style still made from clay pots.
La Venenosa Sur Raicilla
70cl - 47% ABV
Produced by Maestro Tabernero Don Arturo Campos in the village of San Juan Espanatica, Tuxpan (Jalisco) at approximately 1,400 metres above sea level. The agave used is both Cenizo and a type of Angustifolia known locally as Lineño, which is harvested after seven years. The agave is roasted in an earthen oven and it is then distilled twice in a philippino style still made from clay pots.
Tasting Notes
Nose
A mixture of sharp raw and smoky cooked agave notes, shot through with cracked stone and old campfires. White and black pepper spiciness sit at the back along with earthy notes of sweet leather, freshly dug new potatoes and mineral-rich soil.
Palate
Soft and sweet on the palate, with earthiness of the nose pushed back to reveal candied fruit, sugar syrup and floral touches. The spice still runs through the centre, with hints of dark rubber and river stones.
Finish
Soft and lingering, with sweet creamy notes slowly becoming spicy before fading away to a dry, apple skin end.
Comment
A vegetal nose packed with agave flavour leads you into a sweet palate with dry edges, that is easy-drinking and surprisingly moreish.