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The tannins and acidity are soft and well balanced leading to a lingering and memorable finish
The palate is light and crisp with citrus and apple flavors and the body is just hefty enough
the International Wine & Spirits Competition in London
Boodles is made in Britain from English wheat
and the addition of the Maguey worm
Sotol Por Siempre South America The tannins and acidity areSotol Por Siempre is produced from 100% wild harvested sotol. Experienced tumbadores (harvesters) harvest sotol without killing the plant, allowing it to regenerate for multiple harvests. This sotol is roasted underground for 3 4 days and then hand crushed with axes. It is then wild fermented in open air vats for 4 8 days depending on the temperature. After the first distillation in wood fired copper pot still, the resulting spirit is between 18% and