top of page

CUCHARILLA - OAXACA

CUCHARILLA

Sotol is a traditional Mexican spirit made from the dasylirion (sotol) plant, in Oaxaca this is called Cucharilla.. Though not an agave, sotol is also a succulent with a piña which can be used in the same way as an agave piña. There are approximately 20 species of sotol found throughout Mexico and the south western United States, each with its own unique profile.


SOTOLERO

Alejandro Vasquez


SOTOL

D. Lucidium Rose


VILLAGE

Miahautlan, Oaxaca


OVEN / FUEL

Earthen pit / black oak


MILL

Tahona


FERMENT

Wild fermented in cypress (with bagasso)


DISTILLATION

2x in alembic of copper (with bagasso)


NOTES

Aroma – watermelon, grape, banana and flint

Taste – dried orange, cinnamon, clove and soft smoke

Texture – medium body with long fresh and earthy finish


ABV

Varies by batch


La Venenosa Tabernas Reposado Front.jpg

Harvest

Harvest is done by hand.

Cook

Pit roasting allows the complex carbohydrates in the Dasylirion to break down into more simple sugars for fermentation.

Sotol

Dasylirion Lucidium Rose.

Mill

As is often common in Oaxaca, a tahona is used to crush the cooked sotol piñas.

Ferment

Dasylirion Lucidium Rose.

Distill

The alembic copper pot still is incredibly common in this area and usually used to make mezcal.

CUCHARILLA - OAXACA

Assets:

Anchor 1
bottom of page