Sotol Sotol Desierto

• Sotol produced in Chihuahua, Mexico
• Maestro Sotolero Don Gerardo Ruelas
• 100% Dasylirion leiophyllum wild harvested at 18–22 years of age 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 twice in traditional copper pot stills
• The bright aroma displays lemongrass, Meyer lemon, new oak, and wet soil; the palate is gentle and mellow, with notes of wet clay, cacao, ripe fruit, delicate char, minerality, and sweet spice
• 46% ABV

Tasting Notes

Sotol Desierto is produced by Master Sotelier, Don Gerardo Ruelas, from 100% wild-harvested Dasylirion leiophyllum harvested at low elevation in the Coyame Desert. Cooked in shallow pits fueled by willow and oak, the plants are then shredded by axe and knife and open-air fermented in below-ground masonry tanks, before being twice-distilled in traditional copper pot stills. The bright aroma displays lemongrass, Meyer lemon, new oak, and wet soil. The palate is gentle and mellow, with notes of wet clay, cacao, ripe fruit, delicate char, minerality, and sweet spice. 46% ABV.