Sotol Cedrosanum

RANCHO EL OJO
Rancho El Ojo is a pristine ranch in Durango and the birthplace of Origen Raiz. It is owned by the Saravia family, who act as stewards of the land to conserve the balance and rejuvenate the health of the grassland ecosystem. With an abundance of agave, this certified wildlife preserve also presented a wonderful opportunity. Don Valentin Cortés, with his knowledge of traditional mezcal from Oaxaca, joined the Saravia’s to build Viñata El Ojo. The two families now produce Mezcal and Sotol with much love and respect. Dixeebe!

MAESTRO
Don Valentin Cortés

VINATERO
Don Job Rodriguez

SOTOL
D. Cedrosanum

VILLAGE
Rancho El Ojo, Malpaís, Durango

OVEN / FUEL
Conical earthen pit / black oak

MILL
Tahona

FERMENT
Fermented in pine vats for 5-14 days (with bagasso)

DISTILLATION
2x in 280 liter alembic of copper

NOTES
Aroma – spun sugar, bright red berry, almond
Taste – mineral forward, sweet grass, soft smoke
Texture – balanced, smooth , lingering finish

ABV
Varies by batch

Harvest

A specially shaped coa used by the jimadors at Rancho El Ojo - it's razor sharp.

Cook

This shape and type of oven is rather typical in Oaxaca. Don Valentín built it as he knows how. The specific shape and size are to his liking, and are unique to this region. The cook takes 4-5 days.

Plant

There are around 20 types of sotol plants, this one is called Dasylirion Cedrosanum.

Mill

A tahona is used to crash the cooked the agave before fermentation.

Ferment

Fermentation occurs in 1000 liter pine vats brought up from Oaxaca. Depending on the time of year, it takes 5-14 days to complete fermentation which allows for unique flavor profiles between batches.