Sotol is a distilled spirit made from Dasylirion (commonly named Sereque in Chihuahua).  Part of the Nolinaceae family it grows along the North of México and the Southwest of the USA.  This plant resists the extreme dessert weather. It is related to onions and garlic plant, and it is not an Agave, it is a Yuca, this is why it has a unique flavor.  Sotol Onó is made from 100 % Dasylirion Cedrosanum and it is handcrafted in Aldama, Chihuahua by Gerardo Ruelas who is a third generation Maestro Sotolero part of a family that has produced Sotol in the state of Chihuahua.

Dasylirion Cedrosanum takes about 12 to 15 years to be ready and it is a wild harvest. The jimador is the one responsible of choosing the Mata or Head of the Sotol Plant, he makes sure the plant is mature and ready to harvest, he knows they are ready to harvest because the plant starts exuding a substance similar to syrup or honey. They pull out the plant from the earth with axes, they proceed to cut the leaves leaving only the Piñas ready to transport to the Vinata.

Once in the Vinata, they roast the Piñas for about 3 days, then they grind them using axes and knifes, the next step is the fermentation, this lasts between 5 and 7 days, depending on the weather.

Sotol has been made for more than 800 years by Rarámuris and Anasazis (native ethnic people from Chihuahua) and it was a spirit almost forgotten.