This meaty sotol is cooked underground using mesquite and acacia, that gives this herbaceous sotol some pronounced smokey notes that balances perfectly the fruity tones, has a very long finish

This distillery, or vinata that is common term, located in the north of Durango has a history of over 100 years producing this wonderful spirit where this site is known to produce the best sotol. This sotol is made in the traditional manner harvesting only mature plants, cooking the sotols in lava rock lined underground oven, crushing by hand, fermenting with natural airborne yeasts, and double distilling in a small copper alembic still.

Alc/Vol: 45%
Desert Spoon: Dasylirion Wheeleri
Master Sotolero: Héctor Jiménez
Ranch: Ventantas, Durango
Water: Fresh stream water
Cooking: Underground oven for 3 days
Milling: Crushed by hand
Fermentation: Natural in ground level concrete tanks
Distillation: Double distilled in copper alembic stills