Description
La Venenosa Raicilla Costa is produced by Maestro Tabernero Don Alberto Hernández in the village of Llano Grande of the coastal region Cabo Corrientes, 700 metres above sea level. The agave in this Raicilla varies widely from batch to batch. Certain batches are 100% Agave Rhodacantha (Mexicano) and others are an ensamble of Amarillo and Chicho Aguilar. It is roasted in a wood-fired adobe oven. When the oven is completely full with the agave, water is poured to make steam and pressure inside of the oven, and is immediately sealed and the agave is left to cook for 6 days. The agave is squeezed by hand with a tree trunk mallet, the juice is fermented for 8 days, and is then distilled twice in a Filipino still made out of copper and a hollowed-out tree trunk. It rests for a minimum of 1 month before being bottled. The flavour is complex, bouncing around between fruit, spice, pine and herbs, eventually settling on sweet spice.
