Description
Pechuga-style sotol produced in Chihuahua, Mexico • Maestro Sotolero José “Chito” Fernandez Flores • Made from 100% Dasylirion weeleri, aged 18–22 years, wild harvested from the forests of the Madera Mountains • Cooked in shallow pits fueled by willow and oak • Shredded by axe and knife • Open-air fermented for 7-9 days in pine wood tanks (tinas) • Distilled three times in traditional copper pot stills •
The third distillation introduces a number of botanicals including star anise, orange, raisin, apple, and walnuts; perhaps most notably, a raw cut of venison (deer) is hung in the pot still’s upper chamber, for traditional reasons both aesthetic and spiritual • 51% ABV
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