3.95
About this bottle
This sotol is made from 100% Texanum that is harvested at around 15 years old from the Chihuahuan desert in Durango. It is cooked in a volcanic rock pit oven fueled by mezquite for 3 days, then put through a mechanical shredder prior to natural fermentation without the use of cultivated yeast. It is twice distilled in 350-liter copper pot stills. It is bottled at 46.3% ABV.
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