Sotol Desierto is made from 100% wild-harvested Dasylirion leiophyllum. Cooked in shallow pits fueled by willow and oak, the plants are then shredded by axe and knife and open-air fermented in pine tanks before being twice-distilled in traditional copper stills. The bright aroma displays lemongrass, Meyer lemon, new oak, and wet soil. On the palate, experience ripe fruit, delicate char, minerality, and sweet spice.