Flor del Desierto Sotol Cascabel CRV5 fermented with native yeasts and

fermented with native yeasts and bottled unfined and unfiltered in tiny quantities

where the Franc grows on a volcanic outcrop and the Merlot in clay-loam

land that had been quietly rented out to the big Champagne houses for years

This beautiful expression is crafted by maturation in handpicked American Bourbon barrels & European Oak sherry casks

Meyer lemon

Flor del Desierto Sotol Cascabel CRV5 fermented with native yeasts andMade 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