Bacanora Yoowe

Following the tradition of the agave spirit production in the Bacanora town, Sinohe and his family found the wild sotol plant and his creativity to explore and tinker, he did not hesitate to distill this, as he says, the most important part with the Palmilla (the local name for the sotol plant) is the fermentation, we pull the sotol out from the oven and mill it instantly, once milled we leave the fibres to rest in the open environment overnight, all of this to allows the yeast to colonise the fibres.