La Venenosa Raicilla Sur
Raicilla (pronounced RAI-SEE-YA) 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 adopted the name Raicilla to avoid a tax levied by the Spanish Crown. They convinced the tax collectors that Raicilla is not a mezcal and were able to avoid the tax. Most people have little knowledge of Raicilla because the world't 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 the diverse terroir, equipment and technique, Raicillas offer an amazing journey of flavor and history.
La Venenosa Raicilla, was created four years ago, by Chef Esteban Morales, to bring these hidden jewels to market. Esteban crisscrossed the state in search of the best producers in each region. The results today are 4 unique Raicillas made by 4 different Maestro Taberneros from 4 different regions of 4 different species of agve using 4 different techniques.
Region - Sur de Jalisco
Village - San Juan Espanatica, Tuxpan
Agave - Angustifolia and Cenizo, wild foraged
Maestro Tabernero - Don Arturo Campos
Distillation - 2 times in a ceramic still
Roast - earthen oven, black oak
La Venenosa Sur is dusty earth on the nose. Notes of herbs and game. The finish is dry and gently bitter.
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