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Product Description
Harvested from wild Dasylirion Texano, Cedrosano & Wheeleri in Durango, this spirit is smooth, layered and very approachable—expect roasted wood, pine, cactus and light smoke on the nose, followed by leather, vanilla, peach and tobacco on the palate, with a fresh, peppermint-dark-chocolate-kissed finish.
About Señor Sotol
Señor Sotol presents itself as “Not mezcal. Not tequila. It’s Señor Sotol.” Produced in the remote village of San Nicolás de Acevedo, Durango, the spirit is crafted from wild sotol plants (specifically the Dasylirion Texano, Cedrosano and Wheeleri species) harvested after 8–10 years of growth. The production process involves roasting the plant hearts in a subterranean conical oven built with volcanic stone, fermenting naturally in open vats and distilling in copper stills — a method that emphasises the wild and desert-inflected character of the spirit
About Sotol
Sotol is a Mexican distilled spirit made from the wild plant genus Dasylirion (commonly called “desert spoon”), not from agave. The name Sotol refers both to the plant and to the spirit. It holds a Denominación de Origen allowing production in the states of Chihuahua, Coahuila and Durango.
The production process—roasting the plant heart, fermenting and double-distilling—is similar to artisanal mezcal methods. Flavor-wise, Sotol tends to present grassy, mineral and sometimes piney or vegetal notes. Because most versions are giovane (unaged), it is typically enjoyed neat or used as a substitute for tequila or mezcal in cocktails.
