La Venenosa Raicilla Sierra
Product Type: Raicilla
Size: 750mL
Region: Mexico
Description: In the 1780s, artisans who made mezcal adopted the name Raicilla in order to avoid a tax imposed by the Spanish Crown. La Venenosa Sierra has rich fruit notes of papaya and avocado and a bracing acidity that makes it a unique base for cocktails. It is produced in the Sierra Occidental de Jalisco region, in the village of Mascota, using Maxmiliana agave. It is made by Maestro Tabernero Don Ruben Pena and is distilled once in a hybrid Filipino/Arabic still. The agave is roasted in an adobe oven using black oak.
Size: 750mL
Region: Mexico
Description: In the 1780s, artisans who made mezcal adopted the name Raicilla in order to avoid a tax imposed by the Spanish Crown. La Venenosa Sierra has rich fruit notes of papaya and avocado and a bracing acidity that makes it a unique base for cocktails. It is produced in the Sierra Occidental de Jalisco region, in the village of Mascota, using Maxmiliana agave. It is made by Maestro Tabernero Don Ruben Pena and is distilled once in a hybrid Filipino/Arabic still. The agave is roasted in an adobe oven using black oak.
$27.30
Original: $77.99
-65%La Venenosa Raicilla Sierra—
$77.99
$27.30Product Information
Product Information
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Description
Product Type: Raicilla
Size: 750mL
Region: Mexico
Description: In the 1780s, artisans who made mezcal adopted the name Raicilla in order to avoid a tax imposed by the Spanish Crown. La Venenosa Sierra has rich fruit notes of papaya and avocado and a bracing acidity that makes it a unique base for cocktails. It is produced in the Sierra Occidental de Jalisco region, in the village of Mascota, using Maxmiliana agave. It is made by Maestro Tabernero Don Ruben Pena and is distilled once in a hybrid Filipino/Arabic still. The agave is roasted in an adobe oven using black oak.
Size: 750mL
Region: Mexico
Description: In the 1780s, artisans who made mezcal adopted the name Raicilla in order to avoid a tax imposed by the Spanish Crown. La Venenosa Sierra has rich fruit notes of papaya and avocado and a bracing acidity that makes it a unique base for cocktails. It is produced in the Sierra Occidental de Jalisco region, in the village of Mascota, using Maxmiliana agave. It is made by Maestro Tabernero Don Ruben Pena and is distilled once in a hybrid Filipino/Arabic still. The agave is roasted in an adobe oven using black oak.
