Sotol Sotol Sierra

• Sotol produced in Chihuahua, Mexico
• Maestro Sotolero José “Chito” Fernandez Flores
• 100% Dasylirion weeleri, aged 18–22 years, wild harvested from the forests of the Madera Mountains
• Cooked in shallow pits fueled by willow and oak
• Shredded by axe and knife
• Open-air fermented for 5–7 days in pine wood tanks (tinas)
• Distilled twice in traditional copper pot stills
• Sotol Sierra has an aroma of pine needles and sap resin, eucalyptus, and wet river rocks; the palate exhibits white pepper, citrus, green herbs, fresh lawn clippings and significant minerality
• 48% ABV

Tasting Notes

Produced by Master Sotelier, José “Chito” Fernandez Flores, from 100% wild-harvest Dasylirion wheeleri that matured for 18–22 years in the forests of the Madera Mountains in Chihuahua. The plants are cooked in shallow pits fueled by willow and oak, shredded by axe and knife, then fermented in open-air fermentation tanks made of pine. The fermented sotol is distilled twice using traditional copper pot stills. Sotol Sierra has an aroma of pine needles and sap resin, eucalyptus, and wet river rocks. The palate exhibits white pepper, citrus, green herbs, fresh lawn clippings and significant minerality. 48% ABV.