The Sierra Volcanes region of southern Jalisco is home to the oldest known traditions of distillation in Mexico. Maestro Arturo Campos uses clay pot stills, stone pit fermenters, and Maguey Cenizo Gigante to deliver a curiosity driving sensory experience. Think cotija cheese, pomegranate, stewed plum and butterscotch!
Mexican Owned, Family Owned
La Venenosa Volcanes
TABERNERO Don Arturo Campos
AGAVE A. Angustifolia spp. (Maguey Cenizo Gigante)
ELEVATION 3700'
SOIL Sandy, black soil, volcanic
CLIMATE Semi dry/semi warm
VILLAGE San Juan Espanatica, Tuxpan, Sierra Sur de Jalisco
OVEN/FUEL Earth pit with volcanic rock / oak
MILL Hand chopped with machete before pass through shredder
FERMENT Stone bath in ground, wild yeast
DISTILLATION 2 X Clay pot, Philippine style
NOTES
Aroma – Blackberry, blueberry, butterscotch, cotija cheese
Taste – Pomegranate, stewed plum, light smoke
Texture – Rich, medium body, long warm finish
ABV 45-48 BATCH PROOF