How is Sotol made?

It all begins with wild Dasylirion, which grows naturally in the Sierra Madre and takes 15-20 years to mature. Once harvested by hand by a tumbador, the heart of the plant is slowly roasted, naturally fermented with only water and native yeast, and double-distilled in copper stills. Every step is guided by the maestro sotolero, creating a spirit that is clean, elegant, and a true expression of its terroir.