Description
MAESTRO SOTOLERO: Ubaldo Ruelas
ORIGIN: Sierra del Diablo, Chihuahua, México “Devil’s 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 & 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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