Agave Type: Espadn Region: Zapotitlan de Vadillo Maestro Mezcalero: Don Macario Partida Proof: 94 Proof, 47% ABV Tasting Notes: Smooth sweet flavors, fruit elements, earthiness and vibrant, soft floral notes. Details: The agave is roasted in an earthen oven and it is then distilled twice in a philippino style still made from clay pots.

Agave Type: Mexicano, Espadin Region: Llano Grande, Jalisco Maestro Mezcalero: Don Alberto Hernndez Proof: 91 Proof, 45.5% ABV Tasting Notes: complex notes of fruit, spice and herbs, sweet spice. Details: The agave in this Raicilla is roasted over a wood fired adobe oven. Twice distilled through a copper Philippino still and a hollowed out tree trunk. Certain batches of this raicilla are an ensamble; a mixture of agave Rhodecantha and and Angustifolia

Agave Type: Maximiliana Region: Mascota, Jalisco Maestro Mezcalero: Don Ruben Pea Proof: 84 Proof, 42% ABV Tasting Notes: Fruits, lemons, limes. Deep spice, minerality. Details: The agave are cultivated from seeds, harvested, and roasted in a wood fired adobe oven, fermented using wild yeast a distilled through an arabic-philippino still.

Raicilla, a type of Mezcal originating from Jalisco with a history of over 600 years, found its unique identity in the 1780s. Crafters cleverly renamed their mezcal to Raicilla to avoid a tax enforced by the Spanish crown, successfully convincing tax collectors of its distinction. Despite its deep roots, Raicilla remains relatively unknown, largely overshadowed by the global fame of tequila, particularly in Jalisco. Yet, Jalisco boasts a remarkable variety of agave species and diverse landscapes, contributing to Raicilla's diverse flavors and historical depth. La Venenosa Raicilla, founded by chef Esteban Morales in 2011, aims to unveil these hidden gems globally. Esteban journeyed across Jalisco, curating a collection of six unique Raicillas crafted by skilled distillers, each employing traditional techniques and sourced from different regions, showcasing the varied agave types and production methods.

TASTING NOTES

Aroma: lavender, lemon grass, pineapple

Taste: lavender, lemon grass, pineapple

Texture: shiny and silky, long bitter finish

Benito and Jose S. Ríos are and excelent team. Benito himself an agronomist and engineer, oversees all of the farming tasks, from the germination of agave seed to maintaining the plantations of both agaves Chico Aguiar and Maximiliana. Joel is in charge of the tasks of the tavern, cooking, fermentation, and distillation come from his hand which he learned from Don Felix´s grandson. Don Felix was a legendary maestro in the area and mentored many distillers

They have managed to set an example stating that younger generations can also do things well.

This is the very first Reposado that makes it to the Portfolio. Goes without saying that this is a special one!!

> Agave Chico aguiar ( Angustifolia A.) & Maxiliana A.
> Sierra Occidental, El Mosco, Jalisco
> Adobe oven with Oak
> Fermentation in Tinaco
> Double distilled in Stainless and Copper still
> Three Months Repose in Oloroso Cherry Cask