Our story begins in 1905 when the state of Chihuahua used to produce 472,752 liters of Sotol every year, the drink was used as a tonic, anesthetic, intoxicant and medical supply.
A complete expression of ancestral process. Carefully selection of mature sotol plants, harvesting with an ax, underground cooking, distilled in a copper alembic with mood bottom. All process is fully handmade, from harvesting to labeling.
Tasting Notes:
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Nose: Citrus, floral and mineral, with notes of almond, black pepper, tobacco and cinnamon.
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Palate: First dusty, spacy and smoky, followed by a cinnamon, woody and tobacco. Ends with fresh, floral and mint notes
