Pizcadores Sotol uses agave from the desert region of Chihuahua, where Dasylirion Leiophyllum grow wildly on hillsides. Also known as the green sotol, or smooth sotol, it is a member of the Agave family. Dasylirion is a compound word from Greek meaning “shaggy” + “lily”, while Sotol takes its name from the Nahuatl word “Tzotolin,” meaning “palm with long and thin leaves.” Like tequila and mezcal, the sotol plant has a heart, or piña, that is cooked. Dasylirion grows wild in desert regions, requiring up to 20 years to mature, with 5 varietals used to make sotol.
Produced since 2010, Pizcadores harvest local wild plants. Cooked in stone pits with oak, it is hand crushed with an axe and fermented with native yeast. It is distilled in a copper alembic still. The nose is complex, smoky with notes of citrus fruits, fresh floral and herbal essences, plus a touch of cinnamon. On the palate it is spicy, with mineral notes of smoke and citrus fruits. Distilled to 45% ABV to bring out the richness and depth of wild plant.
Produced since 2010, Pizcadores harvest local wild plants. Cooked in stone pits with oak, it is hand crushed with an axe and fermented with native yeast. It is distilled in a copper alembic still. The nose is complex, smoky with notes of citrus fruits, fresh floral and herbal essences, plus a touch of cinnamon. On the palate it is spicy, with mineral notes of smoke and citrus fruits. Distilled to 45% ABV to bring out the richness and depth of wild plant.
