Lamata Sotol Durango is a sotol made in El Mezquital, Durango, Mexico. Maestro Vinatero Chemino de la Cruz cooks the Dasylirion sotol in a conical underground oven, mashes the cooked sotol with an axe, ferments the plants in pine-wood tanks with spring water, and double distills in a traditional Durango style still with copper on the bottom and wood “Viejo” on top with a wooden arm going to a copper serpentine. Of the batches that have made it into the US thus far, each batch is around 40-50 liters.