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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

$143.00Price
  • 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

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