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They constantly challenge the way they approach whiskey making and are always striving to surpass current standards
Combining this low-vigor soil
These barrels were carefully selected from the heart of the warehouse
biscuit and pickled ginger
La Venenosa Raicilla Rhodacantha (Green Label) 750ml Zinfandel They constantly challenge the wayProduced by Maestro Tabernero Don Alberto Hernndez in the village of Llano Grande of the coastal region Cabo Corrientes, 700 metres above sea level. Don Alberto cultivates a mix of agaves: Rhodecantha and Angustifolia. Rhodecantha matures after 12 years and Angustifolia after eight. The agave is roasted in a wood fired adobe oven. It is distilled two times in a Philippino still made out of copper and a hollowed out tree trunk.
