Sotol Fabriquero Durango
Fabriquero Sotol is produced from wild Dasylirion wheeleri, known as “The Desert Spoon.” Currently one of only two sotols produced in Durango, Fabriquero Sotol is made by Don Héctor Jiménez using traditional methods passed down to him in his father’s vinata – or distillery – that has been producing this spirit for close to 100 years. The sotol plants are 100% estate-grown, and at maturity are half of the size of typical agave plants.
Strong minerality and depth with a variety cheese and honey flavours.
A true underlying richness of violet blossoms and massive complexity that comes from the acacia wood used to cook the piñas to give it amazing length.
How It Is Made
With no corners cut, the sotol plants are handpicked individually at peak ripeness and cooked for 5 days in a lava rock lined pit using acacia and mesquite. They are then crushed by hand before being fermented in open air.
Fabriquero Sotol exhibits strong minerality and depth with a variety of flavours ranging from notes of wild grass that stem directly from the plant to an underlying richness that comes from the acacia wood used to cook the piñas. Earthy notes on the palate demonstrate the unique terroir of this sotol’s provenance.