Dixeebe Mezcal
La Venenosa
La Venenosa Amula
ABV: 46%
Style: Ensamble
Category: Mezcal
Agave Type: Espadín (Agave angustifolia)
Certified Testing
Flavor Profile
Visual Phase
Color: Crystalline, very bright, with slight cold flashes could be perceived such as silver, very faint bluish or cold light gray under certain lighting conditions. Clarity: Clean and transparent, without impurities or turbidity.
Olfactory Phase
Aromatic profile with a combination of citrus, fruity, herbal and sweet notes. Aromas of pineapple, tangerine and grapefruit stand out, accompanied by apple yellow, mint and cinnamon, along with a sweet caramel note. The intensity aromatic is average, as is the alcoholic sensation.
Taste Phase
Citrus and spicy taste profile, with defined flavors of mandarin, grapefruit and cinnamon, which provide a fresh and vibrant acidity. Sweet notes of pineapple are perceived and a sweetness reminiscent of caramel. Acidic flavors predominate, accompanied by a subtle sweetness. The alcoholic sensation is medium-low. The aftertaste shows an average persistence, dominated by citrus notes and fruity. Notes of pineapple, orange and lime are perceived. The alcoholic sensation and astringency is low, allowing the final notes to be expressed clearly and softness.
Community Tastings
What the AGAVESKOOL community tastes in La Venenosa Amula
BERRIES
12 peopled noted berries notes
StrawberryCranberry
HERBAL
8 peopled noted herbal notes
CilantroEpazoteBay Leaf
INDUSTRIAL
5 peopled noted industrial notes
WoodRubberMoldEarthy
DRIED FRUITS/NUTS
5 peopled noted dried fruits/nuts notes
Pine NutAlmondDate
REVIEWS & RATINGS
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About the Brand
Raicilla has been produced for over 500 years in the Mexican state of Jalisco, Mexico. Jalisco offers a plethora of agave species, second only to Oaxaca, however the Tequila made in Jalisco can only be made with the blue agave. Raicilla from Jalisco can be made with many different types of agave that are scattered across the landscape. These, along with great diversity in terroir, equipment and techniques, give Raicilla an amazing spectrum of flavor and history. La Venenosa Raicilla range was created by Chef Esteban Morales to bring these hidden jewels to the global market. Esteban traversed the state in search of the best producers in each region. Every one of these Raicilla expressions is unique; created by different Maestro Taberneros in distinct regions, from different species of agave using diverse techniques, the individual results are astounding. Due to the relatively raw nature of Raicilla production, the ABV of each La Venenosa may vary slightly by batch. Learn more in our blog posts:
