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Dry and complex
From Japan's main Honshu island
The wine has an elegant aroma with notes of blackber-ry and raspberry
while extended lees aging contributes depth and a fine
Serving neat or on-the-rocks allows the sweet caramel and vanilla notes that develop from 10 years in a newly charred American Oak barrel to shine
Flor del Desierto Sotol Cascabel agrapart Dry and complexMade from 100% wild harvested Dasylirion leiophyllum aged 1822 years prior to harvest. Roasted in a pit oven using willow and oak firewood and ground using axe and knife. This sotol is a triple distilled pechuga made with rattlesnake meat and is matured for 90 days in neutral oak casks. A unique spirit with a complex character that includes citrus, quince, and pine resin rounded by the natural sweetness of roasted pias, and a long, mineral finish
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