This wild sotol from the nothern part of Durango, is made using Dasylirion Wheeleri. Wild dasyilrions are harvested at maturity, crushed by hand, fermented in concrete vats, then double distilled in copper still.
The cold ferment gives this sotol a very unique and robust flavor, that captures the light and grassyness of a classic sotol, but has and earthy funkyness that makes this spirit very unique and special.
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