maximiliana
La Venenosa Raicilla 70cl - Puntas
Product information
£126.83
Description
La Venenosa Puntas is a prized and rare spirit. The puntas in this case refers to the upper portions of the agave hearts and the portion of the distillate separated right above them. This Raicilla is 61% ABV, but it is elegant, subtle, and incredibly complex. It’s produced by Gerardo Pena (the cousin of Don Ruben Pena) with agave Maximiliana in Jacales, Jalisco. This Raicilla is fermented in a 200 litre oak vat and double distilled in a stainless steel still.
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.
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Additional details
MezcalReviews rating: 4.13/5
El Dawg: 'Nose is bright with notes of green apply jolly rancher and some citrus. Taste is sharp but full of flavors: orange creamcicle , melon, fruity. The ‘funkiness’/cheesiness from the raicilla is very light. Overall this tastes very balanced and sweet – almost doesn’t seem like it’s 60%+ ABV. Which makes this dangerously good!'
Rakhal: 'I’ve always been a big fan of Gerardo Peñas Puntas. It blows my mind how soft and well-integrated this is at 63% ABV. Almost no burn and tons of flavour. I get lots of powerful menthol flavours and strong herbal notes that remind me of fresh lemon thyme. It’s probably not for everyone but it’s unique and I love it!'
aarild: 'This bottle is hard to compare with any other agave spirit because of its unique character. It does not smell of mezcal: it’s a very fruity funk like a Jamaican rum, not the lactic, typical raicilla connotations of milk products or barn. Also lilac and a metallic minerality. Little smoke on the palate if any, tastes of a marriage of Rhum Agricole, aromatic pisco and a vegetal agave spirit. The aftertaste lingers on forever, sometimes suggesting a barrel-aged spirit, but at other times just delicious, fresh fruitiness. I might try water the next time, but it is lovely as it is.'
Cool Chile Rating: Best raicilla we have tried, powerful but with little alcohol burn, it floral and complicated and just delicious.
NOM:
Aroma: apple and pears, floral notes with vanilla and warm spices
Palate: kiwi and stone fruit, spearmint, slightly citrus aftertaste, almost no smoke, buzzy from the high alcohol content
Good for: sipping, special occasions, great talking point as this is different!
Interesting fact: During distillation, Maestro Gerardo Peña cuts from the upper hearts resulting in an intense and sublime taste and texture as well as the double distilling that makes the flavours compact and distinct. A one of a kind experience limited to 400 bottles per year.
Agave: Maximiliana
Region: Jalisco
Extraction method: milled and hand-crushed with volcanic rock
Oven type: cooked underground over black oak
Fermentation: wild fermentation, in a 200-litre oak vats
Still type: stainless - pot, double-distilled (normally it is single distilled, so this is extra smooth)
ABV: 61.2% High!
