The world’s
best sotol

A: Sotol is made from Dasylirion ssp (desert spoon, spoon flower, sotol, or common sotol) a species of flowering plant in the Asparagaceae family, native to the Chihuahuan Desert.

A: Sotol is not an agave based spirit, it is made from the Sotol plant, a perennial shrub native to the Chihuahuan deserts.

A: To make Sotol, the hearts at the base of the shrub’s spiky leaves are separated from the rest of the plant and roasted in an underground wood-fired, volcanic rock lined pit for up to three days before being milled by hand and left for open-air fermentation. Following fermentation, the liquid is transferred to copper pot stills for distillation.

A: Sotol is often compared to Mezcal but while Mezcal is made from agave, Sotol is made from plants in the Dasylirion family. Unlike agave, which flowers only once in its lifetime, sotols produce a flower stalk every few years but takes 15-25 years to reach maturity. Both Mezcal and Sotol can be mass produced by machines or through an artisanal process, Los Magos Sotol is produced using 100% artisanal techniques that have been passed down through six generations of Sotoleros.

A: Sotol is only made from wild harvested Dasylirion plants found in the region of Chihuahua. Sotol captures the unique terroir of the region of Northern Mexico and is known for its distinct fresh, floral flavor and an undertone of herbal woodiness. Like Tequila, Sotol can be sipped neat, on the rocks or used in a wide variety of craft cocktails.

A: Sotol ranges from 35 to 45 percent ABV. Los Magos is a perfect 38 ABV.

A: Yes. Sotol has a DO for the states of Chihuahua, Durango and Coahuila in Mexico.

A: Los Magos Sotol production is completely artisanal and sustainably wild harvested by hand leaving the roots and meristem of the plant intact to allow for regrowth. After exposing the removed hearts – or piñas – by hand with an axe, they are slowly roasted in a volcanic rock lined earth oven fired with mesquite, oak and poplar wood. After three days of cooking, the piñas are milled by hand and set to ferment in pits made of pine. Deep well water is added to the fermentation and after 7 to 10 days the mash is ready to be distilled in traditional copper pot stills. Los Magos Sotol is the only Sotol that is triple distilled for a unique profile and amazing flavor.