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Quechol Texanum Sotol
Sotol
Quechol Sotol // Mexico
This sotol is made from 100% Texanum that is harvested at around 15 years old from the Chihuahuan desert in Durango. It is cooked in a volcanic rock pit oven fueled by mezquite for 3 days, then put through a mechanical shredder prior to natural fermentation without the use of cultivated yeast. It is twice distilled in 350-liter copper pot stills.
It is bottled at 46.3% ABV. .
This sotol is made from 100% Texanum that is harvested at around 15 years old from the Chihuahuan desert in Durango. It is cooked in a volcanic rock pit oven fueled by mezquite for 3 days, then put through a mechanical shredder prior to natural fermentation without the use of cultivated yeast. It is twice distilled in 350-liter copper pot stills. It is bottled at 46.3% ABV.
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ageNAS
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Cost
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abv46.3
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SotolDistilled from the Dasylirion wheeleri (aka desert spoon). Technically, sotol is not an agave. Must be distilled in the Mexican states of Coahuila, Chihuahua, or Durango.
Tasting Notes
"There is a distinct aroma of wet leaf-covered soil backed up by allspice and orange peel. The medium weight palate is quite peppery—both yellow bell pepper and green chili pepper—with aromatic black tea components, porcini mushroom, smoked orange, and sweet spices. Though it is quite earthy, spicy, and vegetal, a subtle chocolate sweetness comes into the finish. "
Added by
Amanda Schuster
Score
87