Made from 100% wild-harvested Dasylirion Leiophyllum, the plant base is aged 18–22 years prior to harvest before being roasted in a pit oven using willow and oak firewood, after having been ground using axe and knife. This sotol is triple-distilled and made in the “pechuga” style. This means meat is added during the final distillation, specifically rattlesnake meat; then the spirit is matured for 90 days in neutral oak casks.
Vintage and in-store availability may vary.
If you require a specific vintage please contact us directly.
Not all products are available in all stores.
