The Sotol is produced using wild agaves, or Agavacea Dasylirion, which are harvested in the northern highlands of Mexico's Chihuahaun desert. Full and mellow on the attack, the nose features soft fruit, mostly pear, modrate agave, and a slight pepper and chamomile aroma. It has a low sweetness with an almost oily mouth feel. A high flavor of apple and pear with moderate chamomile and agave; finishes with low sweetness and bitterness with a long-lasting hot and fruit flavored aftertaste.
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