Sotol Sotol Cascabel 'Snake Pechuga'

• Pechuga-style sotol produced in Chihuahua, Mexico
• Maestro Sotolero Don Gerardo Ruelas
• 100% Dasylirion leiophyllum, aged 18–22 years, wild harvested at low elevation in the Coyame Desert
• Cooked in shallow pits fueled by willow and oak
• Shredded by axe and knife
• Open-air fermented for 5–7 days in pine wood tanks (tinas)
• Distilled three times in traditional copper pot stills
• The third distillation introduces fresh rattlesnake meat at about 3 grams per liter of sotol
• Aged for 90 days in 40-year-old neutral oak casks
• 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
• 48% ABV

Tasting Notes

Made from 100% wild-harvested Dasylirion leiophyllum harvested in the Coyame Desert by Master Sotelier, Don Gerardo Ruelas. 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 distillation. 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. 48% ABV.