Produced by master distiller Benito Salcedo in the Sierra Occidental mountains of Jalisco, La Venenosa Valenciana Mezcal is built around the rare Agave valenciana, also known as Maguey Realicero. The agaves spend three days roasting in an adobe and volcanic rock oven before being hand-chopped with machetes and shredded for fermentation in traditional tinacos. Double distillation through a handmade stainless steel and copper still preserves the spirit's dense smoky character, layered minerality, and roasted agave depth.

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