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Details Location: La Estancia de Landeros, JaliscoAgave: A. maximiliana / LechugillaMaestro Raicillero: Alfredo SalvatierraBottle: 169Lot: 29ABV: 45%Tasting keywords: Mineral, lactic, roast agaveNOM: NABuy it today Nose Like many Raicillas the Estancia Raicilla is marked an amazing bouquet. I get a touch of lactic fermentation,

San Diego seems like a lifetime ago, though it was definitely not forgettable between the main event and the two mezcal paired dinners hosted by Kettner Exchange and Solare. I am still dreaming of that divine curry like sauce that topped the striped sea bass at the Kettner dinner and the risotto with lemon gelee at Solare. Yep, that good.

Since its premiere at Mezcal: Mexico in a Bottle 2014 Raicilla Venenosa has been a constant presence at better mezcalerias. It was the first racilla legally imported into the United States and was only recently joined by a second. The distinctive flavors of this other Jaliscan mezcal are well worth seeking out.

Raicilla Venenosa Sierra de Jalisco Raicilla Venenosa Sierra de Jalisco

The details:

– Location: Mascota, Jalisco. – Agave: Agave maximiliana. – Maestro Mezcalero: Don Ruben Peña Fuentes – Quantity: 800 bottles – Distillation Date: April 2014 – ABV: 42%

The background:

Esteban Morales really brought raicilla to the United States and we're all the richer for his work with Arik Torren to make that happen because raicilla is so different from other mezcals - once you try it you'll instantly understand why it deserves its own category.

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