Made from Dasilyrion Cedrosanum, Sotol is often a wild and high ABV experience. The plant tends to ferment very quickly and hot, so it took almost 3 years until Valentin Cortes was happy enough with the resulting fermentation to put it into a bottle. Incredibly grassy and intense, this shows the possibilities of what Sotol can taste like. From a very low-yielding plant comes an intense flavour profile bursting from your glass.

100% wild-grown Dasilyrion Cedrosanum is harvested at 10-14 Years for optimal sugars and complexity. Pit-cooked underground with volcanic stones for 7 days. Cooked Agaves are crushed using a mule-pulled tahona. Fermentation occurs over 2-3 days and is activated with wild airborne yeast in open topped wooden cask with agave fibres. Production is limited to the coller months in order to help slow fermentation down to a controlled state. Distilled twice in copper stills limited to micro batches of 200L. The first distillation is done with fibres. 35kg of Dasilyrion Cedrosanum will yield approx 1 litre of finished Sotol after 10-14 years in the ground.