Flor Del Desierto Sotol ‘Cascabel’

$139.00

Flor Del Desierto embrace 100% artisanal and organic practices to create these small batches of extraordinary sotol. The 100% Wild Harvested Dasylirion Leiophyllum (Sereque) is harvested at an altitude of 4002 Ft. Its light amber colour indicates a subtle aging process in neutral Whiskey casks, prior to bottling, to balance the flavours of the Rattlesnake meat. A unique spirit with unusual aromas of Formol, Orange confit and Cactus plants arrange a highly complex character never before seen due to the addition of the rattlesnake meat.

SMELLS LIKE
Citrus, quince and Pine resin flavours are rounded by the natural sweetness of the roasted piñas.
TASTES LIKE
Surprisingly long finish reminiscent of orange peel, citrus, mineral and baking spices guaranteed to be a first for aficionados and connoisseurs alike.

In stock

SKU: 0060 Category: Brand:

Notes

Product Description

Flor Del Desierto embrace 100% artisanal and organic practices to create these small batches of extraordinary sotol. The 100% Wild Harvested Dasylirion Leiophyllum (Sereque) is harvested at an altitude of 4002 Ft. Its light amber colour indicates a subtle aging process in neutral Whiskey casks, prior to bottling, to balance the flavours of the Rattlesnake meat. A unique spirit with unusual aromas of Formol, Orange confit and Cactus plants arrange a highly complex character never before seen due to the addition of the rattlesnake meat.

Smells Like

Citrus, quince and Pine resin flavours are rounded by the natural sweetness of the roasted piñas.

Tastes Like

Surprisingly long finish reminiscent of orange peel, citrus, mineral and baking spices guaranteed to be a first for aficionados and connoisseurs alike.

How It Is Made

This beautiful spirit is crafted by Gerardo Ruelas, a 3rd generation sotolero and producer from the oldest distillery in Chihuahua. Ruelas has been fascinated with sotol and the thrill of discovery from a young age, experimenting with different recipes as he strives to make the perfect sotol. This Sotol is picked at between 18 to 22 years of age before it is roasted in a shallow pit oven using willow & Oak firewood. The water source is natural spring water. Then hand-milled in the 1st stage by axe, 2nd stage by knife.

Fermentation occurs over 5 to 7 days in 1000 L pinewood tanks. Once complete, distillation is done three times “pechuga’ style with rattlesnake meat. Maturation occurs over 90 days in a 40-year-old neutral oak cask used for aging straight American Juarez Whiskey. An average bottling run is 700 bottles.