IZO Spirits Launches an Aged Sotol Reposado Using Dasylirion Plants
References: izospirits & bevnet
IZO Spirits has debuted an aged Sotol Reposado in the spirit of celebration, fusing flavors of warming caramel, sweet fig, and citrusy biznaga cactus. IZO’s Sotol Reposado is made with wild-grown Dasylirion plants that have been harvested, fire pit-roasted, distilled, and aged to perfection. The Sotol is stored for 3 months in American Oak barrels and offers aromas of rosemary, chamomile, bittersweet rue, vanilla, and desert grass.
“We are proud to add the timeless flavor of a Sotol Reposado to our growing selection of premium, handcrafted, and responsibly harvested spirits,” shares co-founder Gaston Martinez. “Soft on the palette and smooth from start to finish, we’re continuing our mission to share the superior taste of historically distilled spirits with the world.”
Image Credit: IZO Spirits
“We are proud to add the timeless flavor of a Sotol Reposado to our growing selection of premium, handcrafted, and responsibly harvested spirits,” shares co-founder Gaston Martinez. “Soft on the palette and smooth from start to finish, we’re continuing our mission to share the superior taste of historically distilled spirits with the world.”
Image Credit: IZO Spirits
Trend Themes
1. Dasylirion-based Spirits - Incorporating Dasylirion into aged spirits presents an opportunity for brands to offer unique, sustainable flavor profiles.
2. Wild-harvested Botanicals - Using wild-harvested botanicals offers an opportunity for brands to differentiate themselves in the crowded aged spirits market and appeal to eco-conscious consumers.
3. Responsible Sourcing - Promoting responsibly sourced ingredients and production methods can help brands build trust with consumers who prioritize sustainability.
Industry Implications
1. Distilled Spirits - Incorporating new and unique plant-based ingredients can help brands differentiate themselves in the crowded distilled spirits market.
2. Eco-tourism - Brands can leverage the wild-harvesting process as an opportunity to offer eco-tourism experiences that align with their sustainable values.
3. Food and Beverage - Restaurants, bars, and retailers can capitalize on the trend towards responsibly sourced ingredients and offer diverse, eco-friendly spirits menus.
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