Familia Arrieta-Leiophyllum
The Desert Teachers
The Arrieta Family, has been making sotol for 5 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.
MAESTRO VINATEROS – Arrieta brothers , 5th generation
RAW MATERIAL – 100% wild Dasylirion Leiophyllum (the sotol plant)
VIÑATA – Chorreras, Chihuahua, MX
PLANT SOURCE – Coyame, Chihuahua, MX
SOURCE CLIMATE – Extremely arid, little precipitation, elevation 3,800’
PLANT MATURITY – Madurado en verde 15 years
ROAST – 3 days in an underground conical horno with poplar wood, covered with volcanic stone
CRUSH – By hand with axe
WILD FERMENTATION – 7-10 days with ambient yeast in stainless steel & wood
DISTILLATION – Slow & steady in copper alembic fired by poplar wood
ADJUSTMENT METHOD – With 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
