A traditional Mexican Spirit that’s not Tequila.

In 1905, almost 500,000 liters of Sotol were produced every year in Chihuahua. But this fermented beverage had been produced much earlier by Raramuris, the natives of the state of Chihuahua. As early as 250 AD, they were using the Sotolate distillate for many things; some used it for medicinal purposes for example, some used it to party better. To each their own?

Unfortunately, a tough period began for Sotol with Mexico’s most famous teetotaler Pancho Villa who punished alcohol production with the death penalty. It was really a dry war or, guerra seca, out there. But Sotol survived it all, from Al Capone’s smuggling it to the States to the hostile attempts of the Mexican government to brand Sotol as a “drink for poor people”. Amazingly, it took until 2002 for Sotol to become legal again in Mexico!

Guerra Seca Sotol is the perfect expression of this traditional drink. It’s crafted from hand-picked sotol plants that are fermented in wooden tubs and double-distilled in a copper alembic still. Every step of the production is done completely by hand. Bottled at a lovely 86 proof, this crystal clear Spirit is best savored neat to appreciate the dusty and smoky palate that’s garnished with cinnamon, woody, and tobacco flavors. Obvi, it will serve you wonderfully as a cocktail base, too.