La Venenosa Raicilla Sur Mezcal

La Venenosa Raicilla Sur is produced by Maestro Tabernero Don Macario Partida in the village of Zapotitlan de Vadillo at approximately 1,200 metres above sea level. The agave used is a type of Angustifolia known locally as Lineño, which is harvested after seven years. Agave Angustifolia is the parent species to Agave Espadin, however this is labeled as a Agave Cenizo Costeño on some of these bottles; this is likely regional nomenclature. The agave is roasted in an earthen oven and it is then distilled twice in a philippino style still made from clay pots.

La Venenosa Raicilla Sur Mezcal Tasting Notes

Nose: The nose is filled with such notes as: pine, musk, fresh herbs, hotdog water, moist soil, minerals, orange zest, aged cheese, and fresh lime on the finish.

Palate: The palate is no less eccentric with notes of Smarties candy, pineapple, stewed apples, nuts, root veggies, cream, and ash.

Finish: Smooth and refreshing.

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