Description
La Venenosa Puntas is considered one of the most prized and rare spirits, as it is taken exclusively from the heads (puntas) of the distillation. The cuts required to get only the puntas during distillation are extremely short and must be made very carefully, and the result is a spirit at 60-70% ABV. The agave Maximiliana used is from the area of Jacales, high in the Sierra Madre Occidental of Jalisco. Roasted in adobe ovens, fuelled by black oak, then roller milled to extract maximum flavour, the juice is fermented for 6 days in food-grade plastic, stone and oak vats. Then it is distilled without fibre in a stainless steel still and rests for a minimum of 1 month before being bottled.
