Sotoleros Mario y Cesar Sotol (Lot 3) NV - 750ML
Mario and César harvest wild sotol plants and cook them in an underground over for 2 to 3 days. The cooked plants are milled by axe, fermented for 5 to 7 days in pine wood vats buried underground, and distilled in a copper pot with a wooden top. The final product is adjusted with heads and tails from the distillation.
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