La Venenosa Raicilla Sur
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 Sur has a dusty earth aroma with flavors of herbs and game, and a dry, slightly bitter finish. It is produced in the Sur de Jalisco region, in the villages of San Juan Espanatica and Tuxpan, using wild foraged Angustifolia and Cenizo agave. It is made by Maestro Tabernero Don Arturo Campos and is distilled twice in a ceramic still. The agave is roasted in an earthen 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 Sur has a dusty earth aroma with flavors of herbs and game, and a dry, slightly bitter finish. It is produced in the Sur de Jalisco region, in the villages of San Juan Espanatica and Tuxpan, using wild foraged Angustifolia and Cenizo agave. It is made by Maestro Tabernero Don Arturo Campos and is distilled twice in a ceramic still. The agave is roasted in an earthen oven using black oak.
$38.50
Original: $109.99
-65%La Venenosa Raicilla Sur—
$109.99
$38.50Product 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 Sur has a dusty earth aroma with flavors of herbs and game, and a dry, slightly bitter finish. It is produced in the Sur de Jalisco region, in the villages of San Juan Espanatica and Tuxpan, using wild foraged Angustifolia and Cenizo agave. It is made by Maestro Tabernero Don Arturo Campos and is distilled twice in a ceramic still. The agave is roasted in an earthen 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 Sur has a dusty earth aroma with flavors of herbs and game, and a dry, slightly bitter finish. It is produced in the Sur de Jalisco region, in the villages of San Juan Espanatica and Tuxpan, using wild foraged Angustifolia and Cenizo agave. It is made by Maestro Tabernero Don Arturo Campos and is distilled twice in a ceramic still. The agave is roasted in an earthen oven using black oak.
