La Venenosa Raicilla Sur (70cl)

A raicilla produced by Maestro Tabernero Don Arturo Campos in San Juan Espanatica, Tuxpan, Jalisco, at around 1,400 metres above sea level. It is made from Cenizo and a local Angustifolia known as Lineño, harvested after seven years. The agave is roasted in an earthen oven and distilled twice in a Filipino-style still made from clay pots. On the nose it is sharp, raw and smoky, with a touch of pepper. The palate is soft and sweet, with earthy tones giving way to candied fruit and sugar syrup. It finishes sweet and creamy, slowly drying out.