K'ajia Ahadi
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■ RACE & CLAN... Miqo'te. Seeker of the Sun. ■ GENDER... Female. ■ AGE & NAMEDAY... Born the 13th Sun of the 1st Astral Moon, 1555 6AE. ■ ORIENTATION... Pansexual yet Seemingly uneasy in matters of sexuality. ■ MARITAL STATUS... Unattached. |
■ TRIBE... One of the few Hipparion Tribes located in Thanalan. ■ CURRENT RESIDENCE... Ul'dah. ■ OCCUPATION... Entrepreneur. ■ PATRON DEITY... Azeyma the Warden. ■ HEIGHT & WEIGHT... Stands at 4'11". Typically weighs between 90-100 ponze. ■ ALIGNMENT... Chaotic Neutral/Good, [1]. |
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While Saffron can be a risky trade depending on one short week a year of harvest, Sotol as well as the Desert Spoon itself has become a more steady trade option to fill in the gaps near year-round in the Hipparion tribes . Sotol is a distilled spirit made from the Dasylirion wheeleri, Asparagaceae (commonly known as Desert Spoon), a plant that grows through Eastern and Southern Thanalan. It is known as the regional drink and popularized among the common-folk. There are few commercial examples available; a large amount of current stock within the great city of Uld'ah having passed through the hands of the Hipparion tribe and/or the Refugees of Little Ala Mhigo they have allied themselves with. The flowering stem of Sotol is one of the best materials for making a friction fire, as it is straight, light in weight, and strong. As it is straight, the stem requiring little to no straightening prior to use, it is still commonly used as a lance and spear among her tribe, the latter with an attached stone or metal point. The base of a cooked Sotol stem may be eaten rather like an artichoke leaf (by scraping across the front teeth). This remnant, called a "quid", resembles a spoon and can be used as one.
The Desert Spoon takes approximately 15 years to mature and yields only one bottle of Sotol per plant, which means the requirement of multiple harvest plants turning over and maturing in a staggered fashion in order to be reliable. The lost of one harvest can be detrimental-- something her tribe is all too familiar with and accounts for with large underground root cellars. Desert Spoon typically grows on rocky slopes. Unlike agave, which flowers only once in its lifetime, Desert Spoon produces a single flower stalk every few years. Once the plant matures, it is harvested. The outer leaves are removed to reveal the center core, which is taken back or sold to a distillery or processed in small batches. The core can then be cooked and/or steamed, shredded, fermented, and distilled.
- Sotol Age Classifications:
- ■ Plata Un-aged, straight from distillation to the bottle.
- ■ Reposado (rested) Aged several months to a year.
- ■ Añejo Aged for at least one year.
- Private Label:
- ■ Sagolii Saffron, other wise known as {S.S.}, is 100% wild harvested Desert Spoon, processed and infused with basil and natural Saffron flavors. Directly behind the Desert Spoon feild is a grove sheltering Saffron Blossoms in the fall which are harvested for use in this and other products. {S.S.} is a handcrafted, small-batch distilled, and highly unusual Sotol. Unlike traditional Sotol, coriander, lemon, orange peel , angelica, iris, and fennel are all present and accounted for while the exotic aroma and flavor of saffron remain the forefront. Though rooted in history, this is an innovative and compelling spirit with a mouthwateringly mellifluous profile. Enjoy straight, on the rocks, or served with a slice of orange in a Sotol and tonic.
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