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Description

COYOTE SOTOL VIBORAThis sotol is crafted by toasting its harvested pias in a conical oven fueled by mesquite wood. Further refining the distillate is done with the addition of snakes hung within the bell, providing a savory finish. Finally, the distillate is allowed to rest with the cooked pias for few days before two months of aging in aged whiskey barrels completes the process. The outcome is an earthy and green profile, with hints of pepper and mineral nuances along

Ocho Cientos is carefully crafted in Chihuahua

grapefruit peel

This unique blend is made primarily of American corn

French Oak

distilled in clay pots complex

and notes of butterscotch

Mina Real Reposado is crafted with Espadin agave from Santa Catarina Minas

As an expert in the field

This Madre-Cuishe reveals its bright

which use maguey Espadin

Hamilton run aged 8years 2006 bottled in 2015

the complex characteristics of a well-aged Bordeaux shine through