La Venenosa Raicilla Blanca

This raicilla comes from the La Venenosa Tabernas project, launched in 2019 to map the diversity of Jalisco taberna by taberna. The coastal edition was built by the late Don Chalio and is now carried on by his daughter Blanca Rodriguez, a maestra working in Juntas del Sur. It is drawn from Amarillo, a member of the Rhodacantha family alongside Mexicano, and Chico Aguiar, a wild Angustifolia, and bottled at 48.7%.

The magueys are roasted in a conical underground oven over oak heated stone, hand chopped with machete and a mechanical shredder, then wild fermented eight to twelve days in stainless vats before a double distillation in a Filipino style stainless still. The coastal style shows in an oily, ripe fruited nose and a soft, velvety palate that is lightly astringent, floral and herbal with a gentle finish.