The distribution of the Dasylirion genus is widespread throughout the country, every region has its unique conditions and climate and these factors are the main reason to probe this sotol spirit, especially this one, made out of Dasyliron wheeleri with a copper pot alembic still by the master Sinohe, the flavours of this spirits contrasts loudly versus other Wheeleri offers.

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 colonize the fibres. The next day, then fibres are added in the plastic feremntation tanks and left to further transform for approximately 4 days. This simple variation of leaving fibres out in the open over night, creates an espectacular profile never seen or taste before in the Sotol space.