Description

Open Air fermentation

limited edition release honoring Dia de Los Muertos with 5

Cocción: Horno de Piedra

(80 pruebas) OTRA: Reposado en barrica de roble

Leña de Encino Negro

Raicilla La Venenosa Tabernas Reposado anejo Open Air fermentationAgave: Chico Aguiar Maximiliana Maestro Tabernero: Jos Salcedo Ros Regin: Sierra Occidental, Jalisco Poblado: El Mosco Coccin: Horno de Piedra con Roble Molienda: Molino Mecnico Fermentacin: Contenedores de Plstico de Grado Alimenticio Destilacin: Doble en Alambique de Acero Inoxidable y Cobre Maduracin: Tres Meses en Barricas de Jerez Oloroso Grado Alcohlico: 45. 6% alc. vol

Exchange/Return Notes

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