Produced for more than 500 years in the Mexican state of Jalisco, Raicilla is a mezcal that adopted a new name in 1780 to avoid the tax hike imposed by the Spanish crown. Jalisco offers a huge variety of agave species, second only to Oaxaca. This variety, together with the great diversity of terroir, techniques and production styles, offers Raicilla a great spectrum of flavors and stories.
La Venenosa was created by chef Esteban Morales in 2011 to bring these hidden treasures to the global market. Esteban crossed the region in search of the best products. Each of these Raicilla expressions is unique: created by different Master Taberneros in different regions, from different species of agave and using different techniques. The result is an incredible selection.
La Venenosa Sierra Volcanes
STORIA: Prodotta da più di 500 anni nello stato messicano di Jalisco, la Raicilla è un mezcal che ha adottato un nuovo nome nel 1780 per evitare l’aumento delle tasse imposto dalla corona spagnola. Jalisco offre una grandissima varietà di specie di agave, seconda solo a Oaxaca. Questa varietà, insieme alla grande diversità di terroir, tecniche e stili di produzione, offre alla Raicilla un grande spettro di sapori e storie.
La Venenosa è stata creata dallo chef Esteban Morales per portare al mercato globale questi tesori nascosti. Esteban ha attraversato la regione alla ricerca dei migliori prodotti. Ognuna di queste espressioni di Raicilla è unica: creati da diversi Maestro Taberneros in diverse regioni, da diverse specie di agave e utilizzando diverse tecniche. Il risultato è un’incredibile selezione.
PRODOTTO: prodotto nella regione Sud di Jalisco a partire da Agave Canizo coltivata. Distillato due volte in alambicco di rame dal Maestro Tabernero Don Arturo Campos.
PROFILO: Questa versione presenta al naso forti note terrose. Al palato sentori erbacei e di selvaggina, con un finale secco e leggermente amaricante.
E’ la Venenosa che si avvicina di più al gusto che riconosciamo nei mezcal “tradizionali”
| Country |
Mexico |
|---|---|
| Alcohol content |
47 |
| Size |
70 |
| Packaging |
6 |
| Brand |
About La Venenosa
Produttore
La Venenosa
Produced for more than 500 years in the Mexican state of Jalisco, Raicilla is a mezcal that adopted a new name in 1780 to avoid the tax hike imposed by the Spanish crown. Jalisco offers a huge variety of agave species, second only to Oaxaca. This variety, together with the great diversity of terroir, techniques and production styles, offers Raicilla a great spectrum of flavors and stories. La Venenosa was created by chef Esteban Morales in 2011 to bring these hidden treasures to the global market. Esteban crossed the region in search of the best products. Each of these Raicilla expressions is unique: created by different Master Taberneros in different regions, from different species of agave and using different techniques. The result is an incredible selection.
Produced for more than 500 years in the Mexican state of Jalisco, Raicilla is a mezcal that adopted a new name in 1780 to avoid the tax hike imposed by the Spanish crown. Jalisco offers a huge variety of agave species, second only to Oaxaca. This variety, together with the great diversity of terroir, techniques and production styles, offers Raicilla a great spectrum of flavors and stories. La Venenosa was created by chef Esteban Morales in 2011 to bring these hidden treasures to the global market. Esteban crossed the region in search of the best products. Each of these Raicilla expressions is unique: created by different Master Taberneros in different regions, from different species of agave and using different techniques. The result is an incredible selection.
