This unique expression is produced in the town of Las Canoas sitting 700 meters above sea level. The area boasts at least 13 different varieties of angustifolia and rhodacantha. The semi warm microclimate allows for a longer fermentation process adding to the mineral rich flavor profile. Tree Trunk Distillation and Tepetate Fermentation brings notes of mineral, wet grass and cooked agave. This is the very first expression coming from Ricardo Juárez and it doesn't disappoint!
Mexican Owned, Family Owned
La Venenosa Amula
TABERNERO Ricardo Juárez
AGAVE A. Angustifolia (Maguey Lineño) & A. Angustifolia (Maguey Cimarrón)
ELEVATION 2300'
SOIL Sandy, black soil, volcanic, tepetate
CLIMATE Temperate
VILLAGE Las Canoas, Sierra de Amula de Jalisco
OVEN/FUEL Earthen pit with volcanic rock / black oak
MILL Hand chopped with machete before passing through small shredder
FERMENT Tepetate in ground, wild yeast
DISTILLATION 2 X Tree trunk & copper, Philippine style
NOTES
Aroma – Mineral, wet grass & cooked agave
Taste – Light acid, saline & earth
Texture – Medium body with astringency
ABV 46 BATCH PROOF