Rancho Tepua Palmilla (750ml)

VINATERO – Roberto Contreras

SOTOL – Wild Palmilla, Dasylirion Wheeleri foraged within Rancho Tepua

VILLAGE – Aconchi, El Río Sonora, Sierra Madre Occidental, Sonora, Mexico

OVEN / FUEL – Cylindrical pit / mesquite

MILL – Mechanical

FERMENT – Wild fermented in stainless steel for 8-12 days (with bagasso)

DISTILLATION – 2x in alembic of copper (with bagasso)

NOTES –

Aroma – fruit cake, cucumber jelly, tahini

Taste – sweet pear, spicy escabeche, desert dust, thyme

Texture – medium full, drying and dusty, long and lingering

ABV – Varies by batch

SUGGESTED PAIRINGS – Muenster from France, which has a medium body, strong flavor and pleasantly pungent aroma.