Description

La Venenosa Raicilla Costa de Jalisco is produced by Maestro Tabernero Don Alberto Hernández in the village of Llano Grande of the coastal region Cabo Corrientes, 700 metres above sea level. The agaves used in this Raicilla are an ensamble of Amarillo and Chicho Aguilar. It is roasted in a wood fired adobe oven, and distilled two times in a Philippino still made out of copper and a hollowed out tree trunk of Higuera Blanca. The tree trunk stills only last them an average of 6 months, and the first batch run through a new tree is never sold, but rather seen as a sacrificial batch.

This Raicilla is a bit of a monster, with tasting notes like barbeque sauce and over-ripe stone fruits viying for control in the foreground, while a smattering of herbs and spices cheer on loudly in the background. Surprisingly, it calms down pleasantly on the finish and becomes sweet and smooth…smooth enough anyway.