Sotol Desierto is produced by Master Sotelier, Don Gerardo Ruelas, from 100% wild-harvested Dasylirion leiophyllum harvested at low elevation in the Coyame Desert. Cooked in shallow pits fueled by willow and oak, the plants are then shredded by axe and knife and open-air fermented in below-ground masonry tanks, before being twice-distilled in traditional copper pot stills. The bright aroma displays lemongrass, Meyer lemon, new oak, and wet soil. The palate is gentle and mellow, with notes of wet clay, cacao, ripe fruit, delicate char, minerality, and sweet spice.