Lamata Sotol “Durango” 750ml

Maestro Vinatero Chemino de la Cruz cooks the sotol in a conical earthen oven, like so many mezcaleros in the south, then breaks down the cooked fibers using a hand axe. Spontaneous fermentation takes place in pine vats, aided by local spring water, and the resulting mash (or “tepache”) is distilled in a traditional Durango-style still, with a copper pot on the bottom and a wood “Viejo” internal capture chamber above, with a small wooden arm leading to the copper serpentine for recondensation. Production is highly limited; batches yield around 40-50 liters annually.