Sotol Ono Sotol

MAESTRO SOTOLERO: Ubaldo Ruelas

ORIGIN: Sierra del Diablo, Chihuahua, México "Devil’s Mountain"

TERRAIN: Limestone

ALTITUDE: 6611 ft

VARIETY: 100% Wild Harvested Dasylirion cedrosanum (Sereque)

DASYLIRION AGE: 18 yrs

OVEN: Roasted in a shallow pit oven using Willow & Oak firewood

MILLING: By hand with axe

WATER SOURCE: Spring Water

FERMENTATION: 5 to 7 days in 1000 L pine wood tanks

DISTILLATION: Double distilled in copper stills