Brand: La Venenosa, Espíritus de Jalisco
Species: Chico anguiar Maximiliana, cultivated 9-12 years
Maestro: José Salcedo Rios
Village: El Mosco, Sierra Occidental de Jalisco
Oven: Adobe oven with oak
Mill: Small corn mill
Ferment: Plastic containers food grade
Still: Two distillations stainless and copper still
Rest: Three Months repose in Oloroso Cherry Cask
Alc. %: 46% (It varies from batch to batch)
Notes:
Aroma: Fresh Wood, Herbs and roots.
Taste: Red Apple, Roots and cinnamon.