La Venenosa Raicilla Costa MOSCATO

La Venenosa Raicilla Costa MOSCATOLa Venenosa Raicilla Costa is produced by Maestro Tabernero Don Alberto Hernndez in the village of Llano Grande of the coastal region Cabo Corrientes, 700 meters above sea level. The agave in this Raicilla varies widely from batch to batch. Certain batches are 100% Agave Rhodacantha (Mexicano) and others are an ensemble of Amarillo and Chicho Aguilar. It is roasted in a wood fired adobe oven. It is distilled two times in a Philippino still made out of

spices with a Mediterranean hint

bright that pairs well with a wide variety of foods

The harvested plants are slow cooked in brick ovens and then left to naturally ferment with ambient yeasts before being double distilled in small pot stills

but with more substance and texture

shows off Jason and Hilary Driscoll's approach to exploring California's soils

somewhere between lily and honeysuckle

a little fines herbs and hints of almond complement the initial citrus flavors

The winemaking is simple and employs native yeast

Ducru-Beaucaillou

An elegant and understated wine with a really lip-smacking quality to it

This unfiltered gin has a round

with 85ha planted to vines (14ha of old vines) and spread over 42 parcels