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.