In the vast northern deserts of Chihuahua lies one of Mexico's best-kept secrets. Here lies a wild Agavacea species scientifically known as "Dasylirion" or the Desert Spoon. It can take up to 12-15 years for these wild plants to mature! They're actually more closely related to Yucca then Agave. After harvesting, the Dasylirion is cooked very slowly for at least 72 hours in clay ovens and crushed. It is then fermented for at least three days using champagne yeast and distilled in a double column copper still. The reposado is aged six months in new French oak casks. Less pepper and fruit than a tequila with a nuanced earth tone throughout; the key here is that the oak does not obstruct the unusual yet pleasurable flavors of the special Desert Spoon.
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