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on-grain fermentation captures the essence of Colorado's terroir with the result being a truly unapologetic authentic American Whiskey
barley and rye are grown
The Brits might have won the Waterloo
Once picked
Vanilla and spice notes
Sotol Ono Sotol Rye on-grain fermentation captures the essenceMAESTRO SOTOLERO: Ubaldo Ruelas ORIGIN: Sierra del Diablo, Chihuahua, Mxico "Devils Mountain" TERRAIN: Limestone ALTITUDE: 6611 ft VARIETY: 100% Wild Harvested Dasylirion cedrosanum (Sereque) DASYLIRION AGE: 18 yrs OVEN: Roasted in a shallow pit oven using Willow \u0026amp; Oak firewood MILLING: By hand with axe WATER SOURCE: Spring Water FERMENTATION: 5 to 7 days in 1000 L pine wood tanks DISTILLATION: Double distilled in copper stills
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