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Raicilla Venenosa Sierra Occidental de Jalisco tasting notes

Max Garrone | Mezcalistas

La Venenosa Raicilla Sierra Occidental de Jalisco

Max Garrone | Mezcalistas

La Venenosa Raicilla Sierra Occidental de Jalisco












Another extraordinary raicilla that represents the lighter, dare I say more approachable side of the raicilla world.


  • Location: Mascota
  • Agave: Cultivated Maximiliana
  • Maestro Mezcalero:Don Ruben Peña
  • ABV: 42%
  • Batch: Lot 9, October 2014.
  • Buy it today


Don Ruben’s raicilla is amazing on a variety of fronts. It’s another single distilled raicilla – and testimony to the skill of mezcaleros that they can get so much from a single distillation run. There are all sorts of quirks to how the Sierra Occidental is made, Don Ruben uses an adobe oven for his roasts and then a hybrid filipino / arabic still. At 42% ABV it mocks the traditionalist definition of a mezcal because it will stand up to anything at a higher percentage.

Like many of Venenosa’s labels there isn’t much of it on the market. This lot has 800 bottles.

Tasting Notes

The Sierra Occidental has really light nose, a whiff of fennel pollen and that fermented butter that is so characteristic of the area. This is another raicilla that is low in viscosity and full in flavor, very round up front with hints of apple and pear. It is quite acidic on the tail, a real cutting lactic acidity with a hint of pickle juice which makes it perfect for a cocktail or as a foil to a meal.

Max co-founded Mezcalistas with Susan way back in 2012. Before that he was a journalist at Salon.com and The San Francisco Chronicle.

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