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and intense yet lean
to create a richly rewarding and deeper style of malt
That's traditional method done the long way
and crushed seashells
This wine is whole-cluster macerated for 2-3 days before direct pressing
Flor del Desierto Sotol Cascabel CRUSEBUB and intense yet leanMade from 100% wild harvested Dasylirion leiophyllum aged 1822 years prior to harvest. Roasted in a pit oven using willow and oak firewood and ground using axe and knife. This sotol is a triple distilled pechuga made with rattlesnake meat and is matured for 90 days in neutral oak casks. A unique spirit with a complex character that includes citrus, quince, and pine resin rounded by the natural sweetness of roasted pias, and a long, mineral finish
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