This beautiful spirit is crafted by Gerardo Ruelas, a 3rd generation Sotolero and producer from the oldest distillery in Chihuahua. Ruelas has been fascinated with sotol and the thrill of discovery from a young age, experimenting with different recipes as he strives to make the perfect sotol.
This Sotol is picked at between 18 to 22 years of age before it is roasted in a shallow pit oven using willow & Oak firewood. The water source is from a natural spring, milling is all done by hand with axes and knives and fermentation occurs over 5 to 7 days in 1000 L pinewood tanks with wild airborne yeast.
Once fermentation has finished, distillation occurs twice, in copper stills which cures the rattlesnake venom at the same time. An average bottling run is 700 bottles. – Suppliers notes
