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The extended aging process transforms the character of the spirit
offering a delightful interplay of vanilla
it's savored
Delicately touched with oak cabernet barrel influence
further enhancing the sensory experience
La Venenosa Raicilla Sierra Occidental 200ML 1107 The extended aging process transformsLa Venenosa Raicilla Sierra Occidental La Venenosa Raicilla Sierra Occidental is produced by Maestro Tabernero Don Rubn Pea in the mountains of the village of Mascota, Jalisco. At 1,500 meters 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. Distillation is performed in an Arabic Philippino still and bottled
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