La Remilgosa - Sotol Texanum Ancestral
By Maestro Sotolero Gilberto Roldan
Sotol: Dasylirion Texanum
Region: Nombre de Dios, Durango
Altitude: 5,471 ft
Maestro Sotolero: Gilberto Roldan
Roast: Conical earthen oven
ABV: 51%
Grind: Hand-mashed with an axe and wooden mallet
Fermentation: In-ground oak wood vats and spring water
Distillation: Double in filipino still with copper pot and serpentine condenser.
Tasting Notes:
Notes of wet stone, beets, and cucumber are balanced by sweet, pleasant flavors of marzipan, hazelnut, and caramel.