Henry's Hard Sparkling Soda
Flavored Malt
Henry's Hard Sparkling Soda

Lemon Lime

A pleasant citrus aroma highlighted by notes of lime and lemon zest.

Passion Fruit

A moderate blend of stone fruit and berry notes coupled with hints of passion fruit.



Brand: Henry's Hard Sparkling Soda Type: Flavored Malt Origin:

Lemon Lime

A pleasant citrus aroma highlighted by notes of lime and lemon zest.

Passion Fruit

A moderate blend of stone fruit and berry notes coupled with hints of passion fruit.



hard soda, sparkling
Raicilla La Venenosa
Mezcal
Raicilla La Venenosa
Mexico

La Venenosa Costa Raicilla (Green Label)

This Raicilla is produced by Maestro Tabernero Don Alberto Hernández in the village of Llano Grande of the coastal region Cabo Corrientes, 700 metres above sea level. Don Beto cultivates a mix of Agaves: Rhodecantha known locally as Amarillo Grande or Penudo AND Angustifolia that is known as Chico Aguiar and Pata de Mula. Rhodecantha matures after 12 years and Angustifolia after 8. The agave is roasted in a wood fired adobe oven. It is distilled two times in a Filipino still made out of copper and a hollowed out tree trunk.

La Venenosa Sierra Del Tigre (Orange Label)

This Raicilla is produced by Maester Taberenero Don Luis Contreras, along with his children, in the village of Manzanilla de la Paz, 2,000 metres above sea level. It is made from Agave Inaquidens, known locally as Bruto. The agave is forages wild from coniferous forests. It is roasted over wood embers in an earthen oven. It is distilled in ceramic, Filipino style, stills that have all but disappeared from Jalisco. Don Luis produce only 700 liters per year.

La Venenosa Sierra Raicilla (Black Label)

This Raicilla is produced by Maestro Tabernero Don Rubén Peña in the village of Mascota, Jalisco. At 1,500 metres above sea level, Don Rubén cultivates, from seeds, Agave Maximiliana. The agave is roasted in a wood fired adobe oven. Wild yeast ferments the agave in 200L vats. Distillation is done is an Arabic – Filipino hybrid still and bottled after only one pass.

La Venenosa Sur De Jaliscoraicilla (Red Label)

This Raicilla is produced by Maestro Tabernero Don Marcario Partida in the village of Zapotitlan de Vadillo at approximately 1,200 metres above sea level. The agave used is a type of Angustifolia known locally as Lineño, which is harvested after 7 years. The agave is roasted in an earthen oven. It is distilled two times in a Filipino still made out of copper and a hollowed out tree trunk.

Brand: Raicilla La Venenosa Type: Mezcal Origin: Mexico

La Venenosa Costa Raicilla (Green Label)

This Raicilla is produced by Maestro Tabernero Don Alberto Hernández in the village of Llano Grande of the coastal region Cabo Corrientes, 700 metres above sea level. Don Beto cultivates a mix of Agaves: Rhodecantha known locally as Amarillo Grande or Penudo AND Angustifolia that is known as Chico Aguiar and Pata de Mula. Rhodecantha matures after 12 years and Angustifolia after 8. The agave is roasted in a wood fired adobe oven. It is distilled two times in a Filipino still made out of copper and a hollowed out tree trunk.

La Venenosa Sierra Del Tigre (Orange Label)

This Raicilla is produced by Maester Taberenero Don Luis Contreras, along with his children, in the village of Manzanilla de la Paz, 2,000 metres above sea level. It is made from Agave Inaquidens, known locally as Bruto. The agave is forages wild from coniferous forests. It is roasted over wood embers in an earthen oven. It is distilled in ceramic, Filipino style, stills that have all but disappeared from Jalisco. Don Luis produce only 700 liters per year.

La Venenosa Sierra Raicilla (Black Label)

This Raicilla is produced by Maestro Tabernero Don Rubén Peña in the village of Mascota, Jalisco. At 1,500 metres above sea level, Don Rubén cultivates, from seeds, Agave Maximiliana. The agave is roasted in a wood fired adobe oven. Wild yeast ferments the agave in 200L vats. Distillation is done is an Arabic – Filipino hybrid still and bottled after only one pass.

La Venenosa Sur De Jaliscoraicilla (Red Label)

This Raicilla is produced by Maestro Tabernero Don Marcario Partida in the village of Zapotitlan de Vadillo at approximately 1,200 metres above sea level. The agave used is a type of Angustifolia known locally as Lineño, which is harvested after 7 years. The agave is roasted in an earthen oven. It is distilled two times in a Filipino still made out of copper and a hollowed out tree trunk.

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