That Night At La Choza Prickly Pear Sour

The American Southwest is an amazing place. With an arid climate and vast landscapes, it is generally considered to be a challenging environment for cultivation. However, as Jeff Goldblum so famously observed, “nature somehow finds a way.” Among the arroyos and high deserts, is a defiant hero: Opuntia, the Prickly Pear Cactus. Despite the outward appearance of this marvel of vegetation, it is amazingly thoroughly edible. Even the cactus blades (nopales) are amazing, especially when used in tacos. The ubiquity and importance of this rare survivor is noteworthy. Mexico even pays tribute to this special plant on its flag. The focus today is on the fruit that it produces. These small, purplish, and bulbous cactus byproducts are packed with a sweet desert nectar that is a perfect companion to mixed fermentation blends. If you haven’t purchased your ticket to Santa Fe based on the description, you most definitely will after sampling. You will never be the same when you return! Crafted in Edmonton, AB