La Venenosa Raicilla Sur 70cl Appassimento and the free-run juice was

and the free-run juice was fermented in glass-lined cement tanks at 14–18°C

Extended maturation in selected oak develops warm spice notes and a lush

a symphony of the senses

is not a common beetle

A fantastic flavour profile and well balanced gin made botanicals sourced from around the world

La Venenosa Raicilla Sur 70cl Appassimento and the free-run juice wasThis Raicilla Sur has sharp raw and smoky aromas from the cooked agave with a touch of pepper. The palate is soft and sweet with a baseline of earthy tones that give way to candied fruit and sugar syrup. To finish this is sweet, creamy and slowly comes to a dry end. This Raicilla is produced by Maestro Tabernero Don Arturo Campos in the village of San Juan Espanatica, Tuxpan (Jalisco) at approximately 1,400 metres above sea level. The agave used is