Cactus Spirit

Regular price
$38.00 - $72.00
Sale price
$38.00

This unique spirit is distilled from native prickly pear cactus. Using a process similar to mezcal, our cactus is smoked over a wood fire to create an earthy, smoky, and complex spirit. It pairs wonderfully with citrus, seafood, and strong, spicy foods. ~41% ABV.

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Tasting notes

Tasting notes

It is ideal for cocktails, pairing especially well with citrus and spice. Many patrons compare our spirit to a fine mezcal, but layered with unique vegetal and earthy notes.


Nose

Mesquite, Star Fruit, Leather

Palate

Raw Cane, Smoke, Peat, Vegetal

Finish

Campfire, Bitter Melon, Long Finish

Points of distinction

Original Ingredients:

Prickly Pear Cactus – Native prickly pear cactus pads are smoked over a mesquite fire for 48 hours to merge the rich, earthy notes of the cactus with the complex bitterness of wood smoke. In season, fresh cactus fruit is added to boost the natural sugar content.


Raw Cane Sugar - Cactus pads have seasonal variations in sugar content. Raw cane sugar balances the sugar content of each mash, particularly when cactus fruit is out of season.


Pure Colorado Water – Our water comes from one of the most protected and highest quality native water basins in the country.


Champagne Yeast –We rely on a traditional champagne yeast to ferment our cactus. The clean flavor profile of the yeast highlights the subtle earthy sweet notes of the cactus.


Why Prickly Pear Cactus?

We had planned to create a mezcal from high-altitude agave, but we were unable to consistently source domestic raw agave. It took a long hike with the dog – and removing cactus thorns from her pads – for the epiphany: we’ve got LOTS of prickly pear cactus in Colorado. After several painful weeks of hand harvesting cactus, we used techniques similar to making mezcal to create a brand new spirit – and Dry Land Distillers Cactus was born.

Distilling process

One of a Kind

Dry Land Distillers Cactus spirit originates with fresh cut prickly pear cactus pads. We slice the cactus lengthwise into strips and smoke it over a low temperature mesquite fire for 24 – 48 hours. We shred the cactus using a wood chipper and cook it at moderate temperatures in our mash tun. If fresh cactus fruit is in season, we add it to the mash for a boost of sugar; if not, we balance the sugar content with raw cane sugar. The cactus wash is fermented for approximately seven days before distillation in our custom pot still.


Our silver Cactus spirit is proofed down and bottled straight from the still. 
Accolades

Accolades

Bronze London International Spirits Competition

B+ “Now this is something really different. Definitely worth comparing side by side to a bolder mezcal.”

DRINKHACKER

Featured Cocktail Recipe

Smoky and spicy MARGARITA

Ingredients

  • 2 Oz. Fresh Squeezed Orange Juice
    2 Oz. Fresh Squeezed Lime Juice
    1⁄2 to 1 Tbsp. Simple Syrup, to Taste (See Separate Recipe)
    2 Oz. Dry Land Distillers Cactus Spirit
    Coarse or Flaked Salt
    Fresh Limes for Garnish
    Ice
    Optional: Fresh Jalapenos for a Spicy Margarita

Recipe

  • 1
    Mix the juices and the simple syrup together.
  • 2
    If you want salt on the glass, rub the rim of a large rocks glass with fresh lime and dip the rim in coarse salt.
  • 3
    Fill the glass with ice.
  • 4
    Fill your cocktail shaker with ice and add the juice mix and the Cactus spirit. Shake aggressively for 10 – 15 seconds.
  • 5
    Strain into your prepared glass and top with additional ice as needed.
  • 6
    Garnish with a slice of lime. Enjoy!

Savor every moment

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