Pizcadores Silver Sotol
Produced since 2010, Pizcadores harvest local wild plants. Cooked in stone pits with oak, it is hand crushed with an axe and fermented with native yeast. It is distilled in a copper alembic still. The nose is complex, smoky with notes of citrus fruits, fresh floral and herbal essences, plus a touch of cinnamon. On the palate it is spicy, with mineral notes of smoke and citrus fruits. Distilled to 45% ABV to bring out the richness and depth of wild plant.