Sotomayor Sotol MezcalCollection The agaves are cooked in

The agaves are cooked in an earthen pit using mesquite and oak

Twice distilled

it is double distilled in copper pot stills

ensuring a truly authentic flavor

black pepper

Sotomayor Sotol MezcalCollection The agaves are cooked inAromas: Earthy and herbal with notes of desert sage, fresh cut grass, and subtle smoke. Also present: citrus peel, green pepper, and wet stone. Palate: Bright and vegetal with flavors of roasted desert spoon, mint, and lime peel. The finish is crisp and mineral forward, with a touch of pepper and smoke. Sotomayor Sotol is crafted from wild Dasylirion harvested from the Chihuahuan Desert. Using traditional pit roasting and open air fermentation, this