Flor Del Desierto "Sotol Cascabel" (Snake Pechuga), Coyame del Sotol, Mexico 750ml newarrival Hubert and Laurent ventured into

Hubert and Laurent ventured into this zone during the period of uncertainty following Romain’s death

leather and a touch of cassis

light-to-medium bodied palate

45g of residual sugar per liter

Flor Del Desierto "Sotol Cascabel" (Snake Pechuga), Coyame del Sotol, Mexico 750ml newarrival Hubert and Laurent ventured intoMade from 100% wild harvested Dasylirion leiophyllum harvested in the Coyame Desert by Master Sotelier, Don Gerardo Ruelas. Roasted in a pit oven using willow and oak firewood, and milled using axe and knife. This sotol is triple distilled in the pechuga style, made with fresh rattlesnake meat (about 3g L), and is matured for 90 days in neutral oak casks after distillation. A unique spirit with a complex character that includes citrus, quince, and