amarillo, chico aguillar

La Venenosa Raicilla 70cl - Costa de Jalisco

Product information

£76.75

Description

La Venenosa Raicilla Costa 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, made with an ensamble of maguey amarillo and chicho aguilar. It is roasted in a wood-fired adobe oven. It is distilled two times in a Philippino still made out of copper and a hollowed-out tree trunk. The flavour is complex, bouncing around between fruit, spice and herbs, eventually settling on sweet spice.

Raicilla, like tequila and mezcal, is made from the agave plant, it is roasted like mezcal, not steamed like tequila. It has been produced for the last 500 years and can be made from a variety of agave varieties just like mezcal but is made in Jalisco which is not an official area where mezcal can be produced! Its origin hailed from humble farmers who wanted to make and enjoy mezcal but avoid the heavy taxes, so they claimed it was made from the root of the agave rather than the heart hence the name Raicilla which means 'little root'. Jalisco offers a plethora of agave species, second only to Oaxaca. These, along with great diversity in terroir, equipment and techniques, give Raicilla an amazing spectrum of flavour and history.

La Venenosa Raicilla range was created by Chef Esteban Morales. Esteban traversed the state in search of the best producers in each region. Every one of the Venenosa expressions is unique; created by different Maestro Taberneros in distinct regions, from different species of agave using diverse techniques, the individual results are astounding.

Aroma: wood, smoke, stone, earthy, lactic, savoury, when opened up in a glass fruit and spice emerge

Palate: herbal, pepper, mint, minerals, fruit, spice

ABV: 47.4%

3 available

Quantity

Additional details

    MezcalReviews rating: 3.86/5

    aarild: 'Wet clay, hay, grilled raclette cheese tingling the nostrils.
    Medium viscosity, a bit subdued, but nice and very pleasant. Green Madagascar peppercorns in brine, leathery plum rakia and herbal freshness. Medium aftertaste with hints of blue cheese and pears. Great bottle.'

    James Christian: 'I LOVE this one. Lot 39, 06-22, Nose – more like a big ole funky Arroqueño, with really sweet notes of honey and cheese and vinegar. Taste – Smoked banana leaves and HEAVY on the sweet Texas barbeque sauce. IMO this is the most savoury and smokey offering from Venenosa and it’s positively delicious, especially for the price point (extra half a star for that)'

    Rakhal: 'Cheesy and sour at first but as it hits my mouth it evolves into something sweet and spicy and unique. Blue cheese, caramel, guanabana (soursop), barbecue sauce, burnt marshmallow, cacao, cinnamon, and clove. I really dig this one!'

    Catagory: destilados de Jalisco

    Maestro Raicillero: Alberto Hernández

    Interesting fact:

    Maguey/agave: amarillo, chico aguillar (A. angustifolia)

    Region: Llano Grande, Jalisco

    Oven type: above-ground adobe with black oak

    Extraction method: by hand with a mallet

    Fermentation: wild yeast, in cypress vats with spring water

    Still type: double distilled in a Philippino still made out of copper and a hollowed-out tree trunk

    Style: ensamble, joven

    ABV: 47.4%