La Venenosa Volcanes

The Sierra Volcanes region of southern Jalisco is home to the oldest known traditions of distillation in Mexico. Maestro Arturo Campos uses clay pot stills, stone pit fermenters, and Maguey Cenizo Gigante to deliver a curiosity driving sensory experience. Think cotija cheese, pomegranate, stewed plum and butterscotch!

Mexican Owned, Family Owned

TABERNERO Don Arturo Campos

AGAVE A. Angustifolia spp. (Maguey Cenizo Gigante)

ELEVATION 3700'

SOIL Sandy, black soil, volcanic

CLIMATE Semi dry/semi warm

VILLAGE San Juan Espanatica, Tuxpan, Sierra Sur de Jalisco

OVEN/FUEL Earth pit with volcanic rock / oak

MILL Hand chopped with machete before pass through shredder

FERMENT Stone bath in ground, wild yeast

DISTILLATION 2 X Clay pot, Philippine style

NOTES 

Aroma – Blackberry, blueberry, butterscotch, cotija cheese

Taste – Pomegranate, stewed plum, light smoke

Texture – Rich, medium body, long warm finish

ABV 45-48 BATCH PROOF