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Raicilla from the village of Zapotitlan de Vadillo, high up in the Jalisco hills. Cenizo Costeño, which is roasted in an earthen oven and twice distilled in a Filipino still.
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Entancia higher proof has always offered a wonderful experience and I feel represented the world of Raicilla well. But I’m replacing ‘well’ for ‘adequate’ because venenosa gives you that unregulated moonshine punch and flavour that should be the flag of Raicilla from now until I’ve got the money to try more. Funky intense smell that can only deceive you into thinking that the taste must kick you into a hole. The flavour is sharp but covers your entire palette with all the delicate intricacies and range mezcal has to offer. If you can spring for this, it’s worth it.
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