Biography of our Sotol
Biography of our Sotol
SOTOL DASYRIUM
A Brief History
- Sotol has been produced for over 800 years.
- The Rarámuris and other local communities used it for their rituals.
- During these times, sotol was fermented. Distillation began with the arrival of the Spanish.
- In the 1930s, sotol was nearly prohibited and replaced by whisky.
Its production became clandestine, so until 1995, there was only one commercial brand. - Today, sotol has made its way into new markets, recognized as a highly regarded spirit, whose resilience throughout the centuries ties it to our history and propels it into the future.
SOTOL DASYRIUM
The Plant
- Sotol comes from the dasylirion or sereque plant, which grows in the deserts and mountains of Chihuahua; although its appearance may resemble that of an agave, it is a very different species.
- Like all desert plants, it must endure adverse conditions: little water, scorching daytime heat, and chilly nights.
- The plant has to grow for a minimum of 8 years before it can be harvested with some growing as old as 100 years.
SOTOL DASYRIUM
The Harvest
- Sotol season begins in October, with the first frost, and reaches its peak between March and April when the plant's head, also known as the "piña," has the highest concentration of sugars.
- The heart of the sereque, where the honey that will become sotol resides, is left under the sun.
SOTOL DASYRIUM
The Roasting
- Sotol is roasted traditionally underground in a 2x2-meter pit oven.
- Ovens like these have been found in various archaeological sites in Chihuahua.
- The piñas must cook for 2 or 3 full days.
SOTOL DASYRIUM
Fermentation
Once cooked the piñas are crushed and allowed to ferment in tanks with fresh spring water.
SOTOL DASYRIUM
Distillation
- The fermented sotol is transferred to a Copper still for its first distillation.
- It is then transferred to another Copper still for its second distillation bringing out the unique aromas in the sotol
SOTOL DASYRIUM
Drinking and Drinking
The end of the story is always unique and depends on the hands each bottle has reached.