WA - Spirits Portfolio

SOTOL

SIGLO CERO MEXICO, CHIAPAS Siglo Cero (meaning Zero Century, referring to the year 0, the height of Maya culture) is a clear, ceremonial spirit from Chiapas, Mexico A portion of each sale is donated to the ALSOL Foundation that supports Mexican artists and craftspeople in Chiapas This is truly a spirit of its own category. It tastes a little bit like rum, has body more like whiskey and has the earthiness found in some savory agave spirits. Subtle lime zest, hints of hay and soft Agricole funkiness. There is a soft sweetness on the finish that makes this easy to enjoy. The spirit itself is a blended distillate of corn (maize), sugar cane, and wheat. Made in rural communities hidden up in the mountains, Pox may seem like moonshine upon first glance. But look again: It’s also made from sugar cane and denotes flavors like coconut and cocoa. Sounds a lot like rum, right? Look one more time: It’s a Mexican spirit sipped straight between bites of orange— so, it’s like mezcal? Pox isn’t any of the above—it’s all of them rolled into one. Siglo Cero Pox 84.4PF / 750ML

SOTOMAYER CHIHUAHUA We’re Sotomayor, extracting the desert’s liquid jewel: sotol. From extreme climates, our designation-of-origin distillate is crafted into three artisanal varieties with genuine recipes by master sotolero Gerardo Ruelas, embodying the heart of Mexico. Sotomayor Sotol Ensamble 96PF / 750ML Sotomayor Ensamble, a triple-distilled sotol from Chihuahua, Mexico, is made from Dasylirion Texanum, Leiophyllum, and Cedrosanum. The plants are cooked for five days in an underground oven, then fermented in wooden casks. Sotomayor Sotol Leiophyllium 88PF / 750ML Sotomayor Leiophyllum (750ML): A double-distilled sotol from Chihuahua, Mexico. Made from Dasylirion Leiophyllum (green sotol), cooked five days in an underground oven, and fermented in wooden casks. Sotomayor Sotol Texanum 96PF / 750ML Sotomayor’s crystal-clear masterpiece is a triple-distilled, 100% rare Dasylirion Texanum sotol, perhaps the most complex available. Heads are baked for four days in a conical stone oven with mesquite and volcanic stone, processing three tons of “pineapples.”

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