Sotol Sotol Por Siempre

• Sotol produced by Sotol Don Celso at Rancho La Guadalupana in Chihuahua, Mexico
• Maestro Sotolero Jacob Jacquez
• 100% sotol (Dasylirion wheeleri)
• Cooked in a traditional earthen pit oven
• Milled by hand using axes and machetes, and with a small mechanical grinder
• Fermented 4–8 days using wild ambient yeast, in open-air vats made of concrete lined with pine
• Distilled twice using traditional wood-fired copper pot stills with steel caps
• Opening with bright citrus and white flowers, Sotol por Siempre quickly shifts gears, becoming herbal and vegetal on the palate with intense notes of damp, freshly turned earth, subtle smoke, black pepper and pine sap
• 45% ABV

Sotol por Siempre is produced from 100% Dasylirion wheeleri, the highest-growing and most herbaceous, resinous iteration of the genus in Northern Mexico.