Each year, Dry Land Distillers releases a limited number of barrel-aged Cactus spirits. Our Cactus Añejo is aged between 1 - 3 years in new or used whiskey barrels to create a spirit reminiscent of earthy, peaty Scotch — yet entirely unique to the desert of the American west. This year, we're proud to release our first Dry Land Reserve Añejo. It is a single barrel pick that is aged 2 years in new American oak. Aging this Añejo in a new charred American oak barrel allows the spirit to draw deeper caramelization from the wood. It has a beautiful balance of burnt sugar and subtle smoke — layered, rich, and remarkably complex. This spirit has depth, silkiness, and a refined complexity that’s unlike anything we’ve bottled before. Expect gentle smoke, caramelized citrus, and subtle floral notes — a gorgeous sipping spirit that also shines in your favorite Añejo cocktails. Tasting Notes Nose - Cherry wood smoke, brown sugar Palate - Deep caramel tones, burnt-sugar fruitiness and soft leather Finish - Gentle smoke, rich caramelized citrus, and subtle floral notes Original Ingredients Prickly Pear Cactus: Native cactus pads are smoked over a mesquite fire for up to 48 hours, merging the cactus’s rich, earthy tones with complex wood smoke. When in season, fresh cactus fruit adds a natural sweetness. Raw Cane Sugar: Balances the natural sugar levels of the cactus, especially when fruit is out of season. Pure Colorado Water: Drawn from one of the most protected, high-quality native water basins in the U.S. Champagne Yeast: A clean, traditional yeast that highlights the cactus’s subtle earthy-sweet notes. Distillation Process We start with freshly cut prickly pear cactus pads, sliced and smoked low and slow over mesquite for 24–48 hours. The cactus is shredded and cooked in our mash tun, then fermented with champagne yeast for about seven days. When fruit is in season, it’s added for a natural sugar boost; otherwise, we balance the wash with raw cane sugar. Our Silver Cactus spirit is proofed and bottled straight from the still, while the Añejo rests in charred oak barrels for at least 12 months — developing its signature warmth, depth, and desert soul.
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