Wild harvested Dasylirion wheeleri from the forests of the Madera Mountains in Chihuahua is used to make this "pechuga" style sotol from José "Chito" Fernandez Flores. Roasted in a traditional pit oven using willow and oak firewood, then milled by hand and fermented for 7-9 days, the sotol is distilled three times in a traditional copper pot still. On the third distillation, botanicals are added including star anise, orange, raisin, apple, and walnuts; perhaps most notably, a raw cut of venison (deer) is hung in the pot still's upper chamber, for traditional reasons both aesthetic and spiritual.