Sotol Sotol Carnei 'Venison Pechuga'

• Pechuga-style sotol produced in Chihuahua, Mexico
• Maestro Sotolero José “Chito” Fernandez Flores
• Made from 100% Dasylirion weeleri, aged 18–22 years, wild harvested from the forests of the Madera Mountains
• Cooked in shallow pits fueled by willow and oak
• Shredded by axe and knife
• Open-air fermented for 7-9 days in pine wood tanks (tinas)
• Distilled three times in traditional copper pot stills
• The third distillation introduces a number of botanicals including star anise, orange, raisin, apple, and walnuts; perhaps most notably, a raw cut of venison (deer) is hung in the pot still’s upper chamber, for traditional reasons both aesthetic and spiritual
• 51% ABV

Tasting Notes

Wild harvested Dasylirion wheeleri is used to make this “pechuga” style sotol from José “Chito” Fernandez Flores. Roasted in a traditional pit oven using willow and oak firewood, then milled by hand and fermented for 7-9 days, the sotol is distilled three times in a traditional copper pot still. On the third distillation, botanicals are added including star anise, orange, raisin, apple, and walnuts; perhaps most notably, a raw cut of venison (deer) is hung in the pot still’s upper chamber, for traditional reasons both aesthetic and spiritual. 51% ABV