La Venenosa Maximiliana Raicilla Sierra Occidental De Jalisco

La Venenosa Raicilla Sierra Occidental de Jalisco is produced by Maestro Tabernero Don Ruben Peña in the mountains in the village of Mascota, Jalisco. At 1,500 metres above sea level, Don Ruben cultivates Agave maximiliana from seeds. The agave is roasted in a wood fired adobe oven and he uses wild yeasts to ferment the aguamiel, or must, in 200 liter vats. The distillation is performed in a Filipino/Arabic still and bottled after only one pass.