SOTOL ONO' (70CL, 45.0% Vol.)

SOTOL ONO' (70CL, 45.0% Vol.)
Sotol Onó is produced with Dasylirion Cedrosanum, which takes 12 to 15 years to reach maturity in the wild.

This plant grows along northern Mexico and the southwestern United States, including Texas, withstands extreme desert climate with high temperatures and dryness and typically grows on rocky slopes in the Chihuahua Desert grasslands between 3,000 and 6,500 feet above sea level. sea ​​level.

Once the plant begins to exude a substance similar to syrup or honey (indicating that the plant is mature and ready for harvest), the plant is extracted from the ground and the thorny leaves are cut, leaving only the piña ( the heart of the plant).

The piñas are then roasted for around 3 days, then ground using axes and knives and finally left to ferment for between 5 and 7 days, depending on the weather.

Sotol Onó is handcrafted in Aldama, Chihuahua by Gerardo Ruelas, who is part of the third generation Master Sotolero of a family that has been making Sotol in the state of Chihuahua for generations.