La Venenosa Raicilla Sierra Occidental 200ML 1107 The mezcal is then distilled

The mezcal is then distilled twice in copper pot stills

offering a delightful interplay of vanilla

coupled with traditional cooking methods in brick ovens

further enhancing the sensory experience

Delicately touched with oak cabernet barrel influence

La Venenosa Raicilla Sierra Occidental 200ML 1107 The mezcal is then distilledLa Venenosa Raicilla Sierra Occidental La Venenosa Raicilla Sierra Occidental is produced by Maestro Tabernero Don Rubn Pea in the mountains of the village of Mascota, Jalisco. At 1,500 meters above sea level, Don Ruben cultivates Agave Maximiliana from seeds. The agave is roasted in a wood fired adobe oven, and he uses wild yeasts to ferment the aguamiel, or must, in 200 liter vats. Distillation is performed in an Arabic Philippino still and bottled