La Venenosa Raicilla Sierra de Amula

Raicilla is the agave spirit of western Jalisco, granted its denomination of origin in 2019 after generations of clandestine mountain production. This Sierra de Amula bottling for La Venenosa comes from maestro Don Ricardo Juarez in San Juan Espanatica, Tuxpan, drawn from Lineno, a local name for Agave angustifolia, and Cimarron, the Rhodacantha maguey close to Mexicano, in a limited release of 300 bottles at 46%.

The agave is roasted three days in a wood fired rock pit, milled by machete and mechanical mill, then fermented eight to twelve days in a tepetate pit with the fibre included before a double distillation in a Filipino style copper pot fitted with a Parota tree trunk. That open, fibre rich ferment shows in a profile of mineral wet grass, cooked agave, gentle acidity and a salty, earthy close.