CUCHARILLA - PUEBLA
This is a new product! Some information below may continue to be updated.
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
Asuncion Matilde Vargas
SOTOL
D. Acrotrichum
VILLAGE
Santa Maria Zoyotlan
OVEN / FUEL
Earthen pit / black oak
MILL
By hand with axe
FERMENT
Wild fermented in cow hide
DISTILLATION
1x in tree trunk and copper hybrid
NOTES
Aroma –
Taste –
Texture –
ABV
Lot 1 - 47.4%

Harvest
Harvest is done by hand.

Cook
An earthen pit lined with stones is used for a slow cook of the Dasylirion.
Sotol
Here, Dasylirion Acrotrichum is the plant species used. Native to the Chihuahuan desert and central southern Mexico, it is also used for landscaping in the southwestern US.

Mill
Milling is done with an axe on rows of logs that are used to hold the roasted sotol in place.

Ferment
Here, Dasylirion Acrotrichum is the plant species used. Native to the Chihuahuan desert and central southern Mexico, it is also used for landscaping in the southwestern US.

Distill
Distillation occurs in a copper bottomed tree trunk still. The spirit is condensed internally and then directed through a condensing coil, letting it come off the still at a drinkable temperature.























