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The haunting raicillas of La Venenosa.
La Venenosa Raicilla Sierra Occidental de Jalisco is produced by Maestro Tabernero Don Ruben Peña in the mountains in the village of Mascota, Jalisco. At 1,500 metres above sea level, Don Ruben cultivates agave Maximiliana from seeds. The agave is roasted in a wood fired adobe oven and he uses wild yeasts to ferment the aguamiel, or must, in 200 litre vats. The distillation is performed in an arabic-philippino still and bottled after only one pass.
- Inimitable in its wild intensity and power - think oily aged Pecorino, Moroccan cured lemons, and guanciale.
- Try with lengua tacos and PEI oysters.
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