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Details
- Location: Cabo Corrientes, Jalisco
- Agave: A. Rhodacantha (Maguey Amarillo), A. Angustofolia (Maguey Chico Aguiar)
- Maestro: Don Alberto Hernandez
- ABV: 47.1%
- Tasting keywords: spice, earth, floral
Nose: The nose is acrid with a faint note of pickle juice on first opening, but mellows into a fresh and floral scent.
Taste: Spicy at the outset, settling to bright and tangy. This well-rounded coastal raicilla takes you on a tropical adventure, with each sip yielding new flavors of pineapple, jackfruit, and wild plum. The focus is on a heady perfume, balanced by pepper and earthy undertones, and followed by a sweet and delicate finish.
Production Details
- Roast: Pit oven
- Crush: Small mechanical shredder
- Fermentation: tinaco, wild yeast
- Distillation: Double distilled in wooden Filipino-style still
Background
Located in the jungled hills that roll down from El Tuito to the sea, Don Beto’s taberna is shaded by tropical trees and circled by slopes of maguey amarillo. The Hernandez family is originally from Guerrero, which may be why their raicilla is distinct from other coastal expressions.
Founded in 2011 by Esteban Morales Garibi, La Venenosa showcases small producers from all over Jalisco–many within the raicilla DO. Despite pioneer status in the raicilla category in terms of branding and international distribution, La Venenosa bottles are now labeled as Espiritus de Jalisco, Aguardiente de Agave, or Agave Distillate.
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