The tree trunk distillation used by Alberto ‘Beto’ Hernández is something we don’t get to experience in most other spirits of the world. Unique in style and flavor, this coastal raicilla brings us a glimpse into some of the oldest distilling techniques of Mexico. This expression is historically significant, as well as culturally and economically impactful. Notes of green pepper, roasted pineapple open up to earth, pine and fresh bold finish.
Mexican Owned, Family Owned
La Venenosa Costa
TABERNERO Don Alberto Hernández
AGAVE A. Rhodacantha (Maguey Amarillo) A. Angustifolia (Maguey Chico Aguiar)
ELEVATION 1900'
SOIL Sandy, medium nitrogen content
CLIMATE Temperate
VILLAGE Llano Grande, Cabo Corrientes, Costa de Jalisco
OVEN/FUEL Above ground adobe with volcanic rock / oak
MILL Hand chopped with machete before pass through shredder
FERMENT Tinaco, wild yeast
DISTILLATION 2 X Tree trunk and copper Philippine style
NOTES
Aroma – Sweet smoke, roasted pineapple, green pepper
Taste – Earth, pine, herbs, wood
Texture – Fresh and bold, velvet finish
ABV 44-47 BATCH PROOF