The Desert Teachers
The Arrieta Family, has been making sotol for 4 generations and counting. They had the fortune to learn the distillation process from their father and grandfather.
Sharing their love for sotol with future generations has been their life, they are constantly learning and seeking ways to refine the art of making sotol. Their enthusiasm is intoxicating and admirable. They are a constant inspiration to never to stop learning and to do what you love.
Typically distilled in Chorreras, a small town that is 3,900 feet above sea level, known for its extreme arid climate.
FA-LEI-01
June 2022, 47.5% ABV, rested 15 months in glass
FA-LEI-02
July 2022, 49.04% ABV, rested 17 months in glass, 19 cases
FA-LEI-03
March 2023, 46.34% ABV, rested 16 months in glass, 11 cases
FA-LEI-04
February 2024, 49.14% ABV, rested 5 months in glass, 11 cases
FA-LEI-05
March 2024, 48.08% ABV, rested 4 months in glass, 9 cases
FA-LEI-06
May 2024, 48.08% ABV, rested 3 months in glass, 32 cases
June 2022, 47.5% ABV, rested 15 months in glass
July 2022, 49.04% ABV, rested 17 months in glass, 19 cases
March 2023, 46.34% ABV, rested 16 months in glass, 11 cases
February 2024, 49.14% ABV, rested 5 months in glass, 11 cases
March 2024, 48.08% ABV, rested 4 months in glass, 9 cases
May 2024, 48.08% ABV, rested 3 months in glass, 32 cases
MAESTRO VINATEROS – Chuy Arrieta, 4th generation
MAESTRO TUMBADOR – Mario Arrieta, 4th generation
PLANT – 100% wild Dasylirion Leiophyllum (the sotol plant)
VINATA – Aldama, Chihuahua, MX
CLIMATE – Extremely arid, little precipitation, elevation 3,800’
PLANT MATURITY – Madurado en verde 15 years
ROAST – 3-5 days in an boveda horno with poplar wood, covered with volcanic stone
CRUSH – Mechanical
WILD FERMENTATION – 7-10 days with ambient yeast in stainless steel & wood
DISTILLATION – Slowly distilled 2x in an alembic still with a copper bottom & stainless steel top & condenser, fired by poplar & mesquite wood
ADJUSTMENT METHOD – With colas & well water until it is parejo
TASTING NOTES –
AROMA – Chocolate, dried chilis, clay
TASTE – Charred nuts, pineapple, bitter greens
TEXTURE – Friendly with a slight prickle
