La Venenosa Amula

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

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