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Your search returned 6 results

Special order only! Will take 3 to 5 business days before arrival.
Price: $49.99

Dolores resides in the southern Sierra of Yerbaniz Batopilas, Chihuahua. The region, terroir, wooden still, hand crushed by ax agave, the naturally fermented, and tiny bit of sotol added to the fermentation make this Dolores' mezcal unlike any other. His own brand, Cumbrita De la Sierra, is renowned for its depth and quality, but the Melate batches are unique and completely original. This batch was distilled from locally harvested wild agave and consists of 40% Chawi (A. Multifilifera) and 60% Lechuguilla (A. Shrevei). Roasted underground for 5 days befo...
Price: $59.99

The Maestro in Batopilas is Dolores González, third generation mezcalero. Made from 100% Lechuguilla (Agave shrevei). the local term for a hoast of smaller agaves that grow through the northern deserts. Cooked using Encino oak in a conical earthen oven covered with pine needle duff. Milled by hand using ax and wooden mallet. Fermented in stone & clay basin using spring water. Distillation at last takes place in a wildly unique hybrid still, locally referred to as a tren, as in "train." A stainless steel pot (tambo) sits at the bottom, capped with an oak ...
Price: $99.99

This sotol comes from Guadalupe, Chihuahua and is 100% Dasylirion Leiophyllum, the evergreen spiky shrub. Maestro Sotolero is Don Daniel Alvarez. The plants took 12-15 years to mature before harvest. They were cooked for 3-4 days in underground volcanic rock ovens and covered in mesquite and oak wood. Chopped by hand with an axe the plants were then naturally fermented in wood tank and then triple distilled on copper alembics. 48% ABV.
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Special order only! Will take 3 to 5 business days before arrival.
Price: Hidden

Produced from the non-agave, evergreen plant Dasylirion known as "desert spoon," sotol is a distilled spirit originally produced by the indigenous people of Mexico. To be labeled as stool today, the spirit must be produced in the northern Mexican states of Chihuahua, Coahuila and Durango. The La Higuera Dasylirion Cedrosanum is produced with Dasylirion cooked in traditional outdoor ovens. The cooked plants are then milled by hand with axes before fermentation in pine vats and distillation in alembic stills.
Price: $44.99

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