Note: Our mezcal tasting notes are never sponsored.
Details
- Location: San Juan Espanatica, Tuxpan, Sierra Sur de Jalisco
- Agave: A. Angustifolia spp (Maguey Cenizo Gigante)
- Maestro: Don Arturo Campos
- ABV: 45-48%
- Tasting keywords: lactic, tangy, candy
Nose: yogurt, earth, orange peel, strong note of alcohol
Taste: First a mellow lactic tang and a whisper of acetone. The base notes are deep and candied with a hint of charcoal that contrasts with a surprising bubble-gum finish. There’s a lot going on here.
Production Details
- Roast: Pit oven with volcanic rock over oak coals
- Crush: Hand chopped with machete before pass through shredder
- Ferment: Stone pit, ambient yeast
- Distillation: Twice distilled in a Filipino-style clay pot still
Background
Don Arturo Campos uses some techniques, such as stone-pit fermentation and clay pot distillation, that are uncommon in Jalisco mezcals.
Founded in 2011 by Esteban Morales Garibi, La Venenosa showcases small producers from all over Jalisco–including 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 Distilate.
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