Sotol, Sotol Cascabel, 'Snake Pechuga', Flor Del Desierto [Black Bottle]

• Pechuga-style sotol produced in Chihuahua, Mexico • Maestro Sotolero Don Gerardo Ruelas Hernandez • 100% Dasylirion leiophyllum, aged 18–22 years, wild harvested at low elevation in the Coyame Desert • Cooked in shallow pits fueled by willow and oak • Shredded by axe and knife • Open-air fermented for 5–7 days in pine wood tanks (tinas) • Distilled three times in traditional copper pot stills • The third distillation introduces fresh rattlesnake meat at about 3 grams per liter of sotol • Aged for 90 days in 40-year-old neutral oak casks • A unique spirit with a complex character that includes citrus, quince, and salty pine resin rounded by the natural sweetness of roasted piñas and the soft vanillin of oak age, all wrapped up with a long, elegant mineral finish • 48% ABV