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Dasylirion
Nuestro ensamble combina dos especies: Dasylirion Wheeleri, del desierto de Chihuahua, y Berlandieri, de las sierras de Durango.
Cada planta madura durante años, acumulando azúcares y minerales que definen su carácter.
Corte
La planta se recolecta directamente del desierto mediante prácticas sustentables.
Se retira el corazón y con él comienza el proceso que transforma una fibra del desierto en un destilado con alma propia.
Cocción
Las piñas se cuecen lentamente en hornos de piedra, alimentados con leña de nogal.
El calor constante libera los azúcares que más tarde se convertirán en alcohol.
Fermentación
Una vez cocidas, las piñas se trituran para extraer el jugo. El mosto se deja fermentar de forma natural, con las levaduras del aire del desierto.
La fermentación ocurre en tinas de acero recubiertas de madera, donde se desarrolla el perfil aromático que distingue a Cardenal.
Destilación
El líquido se destila dos veces en alambiques de cobre.
En la primera, se obtiene el cuerpo; en la segunda, la precisión.
Cada destilación refina el espíritu, eliminando lo superfluo y conservando solo lo esencial: la expresión limpia del desierto.
More information
Notas de cata
En nariz:
Al olerlo, notarás una mezcla de hierbas frescas, mentol, eucalipto, ralladura de lima y un toque de nueces. También podrás percibir sutiles aromas de tierra húmeda, madera. A medida que sigas explorando su aroma, empezarán a aparecer suaves notas florales.
En boca:
Al probar el Sotol Cardenal, se siente suave y fácil de beber, con una agradable mezcla de hierbas, frutas y un ligero toque ahumado.
En el final:
El retrogusto es de cuerpo medio y con capas, dejando un recubrimiento suave en la boca con matices de chocolate para repostería y un toque de nuez. En general, el sabor ofrece un equilibrio único entre el alcohol suave y una variedad de sabores. Sotol Cardenal te entrega un ensamble bien equilibrado, elaborado con esmero y complejidad, lo que lo hace interesante y placentero de beber.
Un perfil rico que destaca por sus cualidades herbales y frutales.
Master of the Sotolero
Gerardo Ruelas is the master behind Sotol Cardenal, with a rich tradition and experience in the artisanal distillation of sotol in the Chihuahuan Desert. Under his guidance, Sotol Cardenal is made with a unique recipe that combines two species of Dasylirion. This fusion results in a distillate with a distinctive flavor profile, with smooth notes and a slight hint of smokiness, reflecting the authentic character of the desert.
Tasting notes
On the nose:
As you smell it, you'll notice a blend of fresh herbs, menthol, eucalyptus, lime zest, and a hint of nuts. You'll also be able to pick up subtle aromas of damp earth, wood, and as you continue to explore the scent, soft floral notes will begin to appear.
In the mouth:
When tasting the Sotol Cardenal, it feels smooth and easy to drink, with a pleasant mix of herbs, fruits and a slight smoky touch.
In the end:
The aftertaste is medium-bodied and layered, leaving a smooth coating in the mouth with nuances of baking chocolate and a hint of nuttiness. Overall, the taste offers a unique balance between smooth alcohol and a variety of flavors. Sotol Cardenal delivers a well-balanced blend, crafted with care and complexity, making it interesting and enjoyable to drink.
A rich profile that stands out for its herbal and fruity qualities.
The Prohibition
1920 changes sotol forever, a traditional drink from northern Mexico, faced a harsh ban imposed by the Mexican government.
This measure was intended to boost the tequila and mezcal industries, which were more controlled and generated greater tax revenues for the country.
The ban not only affected sotol producers, known as sotoleros, but also rural communities that depended on this activity for their livelihood.
Despite the restrictions, sotoleros continued their trade clandestinely. Sotol production was carried out in secret and in remote locations to avoid detection by the authorities. This period of prohibition, which lasted several decades, left a deep mark on the history and culture of sotol-producing regions, especially in the state of Chihuahua.
In response to the ban and in an effort to preserve their cultural heritage, the sotoleros developed the tradition of the “Burial of Sotol.” This annual event symbolizes both resistance against the ban and the revival of sotol production in modern times.
Denomination of origin
The sotol designation of origin is a certification that protects and guarantees that this drink can only be produced in certain regions of Mexico, such as Chihuahua, Coahuila and Durango. This regulation ensures the authenticity and quality of sotol, preserving its unique heritage and tradition.
