Sotol heads are baked in a conical stone oven, using mesquite wood and volcanic stone. Firing is carried out for 4 days; a volume of 3 tons of pineapples of...
Sotol heads are baked in a conical stone oven, using mesquite wood and volcanic stone. Firing is carried out for 4 days; a volume of 3 tons of pineapples of...
We use organic Desert Spoon agave, wild-harvested in the Chihuahuan desert of northern Mexico which takes 15 years to mature. In the desert's harsh climate, only the strongest and healthiest...
The sotol heads are fired in a conical stone oven, using mesquite wood and volcanic stone. Cooking is carried out for 4 days; a volume of 3 tons of pineapples...
Our Sotol is distilled from wild-grown, hand-harvested, and slow-roasted Mexican “Desert Spoon” plant. Maturing over 15 years and yielding only one bottle per plant, our slow-distilled Sotol carries hints of...
This beautiful experiment, very likely the only 6-year reserve sotol in existence today, was started by the late master sotolero Don Celso. Our small batch spirit presents with extracted flavors...
Made by hand in Driftwood from wild-harvested West Texas sotol plants, Desert Door Original Texas Sotol is a premium spirit that tastes unquestionably of the land. The sweet citrusy and...
Picture yourself in the remote Chihuahuan desert. This is a story of survival, the story of traditional spirit makers in Northern Mexico. They represent the craft, art and culture of...
Picture yourself in the remote Chihuahuan desert. This is a story of survival, the story of traditional spirit makers in Northern Mexico. They represent the craft, art and culture of...