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Created by chef Estebàn Morales, La Venenosa is a selection of Raicilla - that is to say a type of mezcal, called by a new name since 1780 to avoid the tax increase imposed by the Spanish crown.
This variety, originally from Mascota, in the Sierra Occidental de Jalisco, was produced from the Maximiliana agave, cooked in wood ovens and fermented in small 200-liter vats with wild yeasts. The distillation takes place in Arab-Filipino hybrid stills and is led by Maestro Tabernero Ruben Peña.
La Venenosa Sierra Occidental
70cl / 42°
