La Venenosa Blanca

Maestra Tabernera Blanca Rodríguez Gonzáles is the first woman in charge of a Taberna in raicilla production. She carries on the tradition of her father Don Chalio in the coastal region of Cabo Corrientes. Made with a classic blend of mature farmed rhodacantha and angustifolia, Blanca offers notes of minerality, ripe fruit and green herbs with smooth velvet finish. 

Mexican Owned, Family Owned

TABERNERA Blanca Rodríguez Gonzáles

AGAVE A. Rhodacantha (Maguey Amarillo) & A. Angustifolia (Maguey Chico Aguiar)

ELEVATION 1100'

SOIL Sandy, volcanic, tepetate

CLIMATE Temperate

VILLAGE Juntas del Sur, Cabo Corrientes, Jalisco

OVEN/FUEL Earthen pit with volcanic rock / black oak

MILL Hand chopped with machete before passing through small shredder

FERMENT Stainless steel with wild yeast

DISTILLATION 2X stainless steel Philippine style

NOTES 

Aroma – Oily, ripe tropical fruit, mineral

Taste – Slightly astringent, clean, honeysuckle & citrus

Texture – Smooth, velvety, fresh

ABV 46 BATCH PROOF