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Sotol: Dasylirion Cedrosanum
Palenque/Vinata: Vinata El Ojo (1870m elevation)
State: Durango, Mexico
Master Distiller: Valentin Cortes
Notes: Wild grown Sotol from the home ranch, El Ojo. One of the products I'm super excited to bring to Australia to show what real Sotol can look like. Tiny yields, massive flavour. But gone is the over powering cut bush grass, an absolutely stunning example of what this plant can be in the north of Mexico.
There's a red apple skin hint at first, grassy, touch of anise, worn leather, sweet fruit hits first on palate, then a roll of spice, like custard apple and jalapeño. Its long and complex with the spice note lingering mid palate, nice heat to it, but it drinks well under its ABV.
Note: This is looooong. Still going 5 mins later. I love this.
Batches will change slightly due to harvest variation/ climate and production. Please contact us for any further information.
Sotol: 10-14 Years. 100% Wild grown (silvestre).
Cooking: Underground oven with volcanic stones
Crushing: Stone Tahona (mule driven)
Fermentation: Wild fermentation in open topped wooden cask with fibres
Distillation: Twice distilled in 200L Copper. First distillation with fibres.
Yield: 35kg : 1L
|Color:||Blue, Purple, White|