Made from 100% wild-harvested Dasylirion leiophyllum harvested in the Coyame Desert. Roasted in a pit oven using willow and oak firewood, and milled using axe and knife. This sotol is triple-distilled in the “pechuga” style, made with fresh rattlesnake meat (about 3g / L), and is matured for 90 days in neutral oak casks after distilation. A unique spirit with a complex character that includes citrus, quince, and salty pine resin rounded by the natural sweetness of roasted piñas and the soft vanillin of oak age, all wrapped up with a long, elegant mineral finish.
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