The original brainchild for our product line, the Dorado required that we learn how to malt barley. Born out of barbecuing with the mesquite scraps from Arroyo Design while drinking Scotch, we had the idea to malt over mesquite instead of peat. We wanted to create a product that was a true reflection of the Sonoran Desert. To achieve that, we dry our malt over a mesquite fire using the species Prosopis Velutina, the predominant species in Southern Arizona.

With sweet tobacco and dark chocolate on the nose, underpinned by sandalwood, the Dorado may carry soft tannins on the palette with desert campfire and spice notes.