Raicilla is a very old style of mezcal traditionally made in Jalisco, near the Pacific coast of Mexico. For years now this old spirit has been overshadowed by the tremendous success of the more famous mezcal of the region, tequila. La Venenosa is changing the game with the introduction of four very different expressions. 
 
This entry-level raicilla was produced by Maestro Tabenero Don Ruben Pena from the Maximiliana agave species he had planted many years ago in the Sierras 1,500 meters above sea level. After harvest, the plants are roasted slowly in wood-fired ovens and then fermented only with the aid of naturally occurring wild yeasts before a single distillation in Arabic-Filipino hybrid still. 
 
The profile is a curious back and forth of fruity and vegetal. Notes include summer berries, savory cocoa, desert rocks, tarragon, and minerals.
 
Product of Mexico 42% Alcohol 700ml