This latest release was born out of an American Oak barrel that was first used to age Kentucky bourbon and then fine peach brandy. On the nose you’ll find rich peach flavors that mellow into sweet fig with notes of citrus. Tasting reveals sweet dried fruit, followed by caramel and vanilla before finishing with hints of grass and spice. The bright aroma of peach, vanilla, and honey rounds the flavor profile of the spirit as it mingles with the complexities of our Oak Aged Sotol to produce a unique blend that hints to the promise of spring.
Visit our distillery starting June 14th for the Explorer Series release weekend, sample Amber Sunset, and take a bottle of this limited-edition Texas Sotol home with you. Try it in a cocktail as our mixologists craft these limited-time-only sips. Featuring small bites from Loro Austin for this special launch of Explorer Series.
About Loro
Native Texan, Chef JB Gross grew up in Buda, a small town located on the stretch between Austin and San Antonio. Upon graduating from Le Cordon Bleu College of Culinary Arts in Austin, Chef Gross worked at the Broadmoor Resort in Colorado Springs before returning to Austin to work for Chef Shawn Cirkiel at Parkside. He joined Hai Hospitality in 2009 and spent five and a half years at Uchi in Houston, where he was ultimately named Executive Sous Chef. In 2016, JB returned to Austin to join the Uchiko team as Executive Sous Chef. He joined Loro, the Asian smokehouse and bar from partners Chef Tyson Cole and Aaron Franklin, in 2018 and rose to Chef de Cuisine in 2020.