Quechol is made in small batches using time-honored traditions that are thoughtfully passed down from one generation of sotoleros to the next. These unique processes can yield subtle differences in the flavors of each batch
Description
Quechol Sotol Wheeleri
Sotol is a distillate made from a type of shrub, Dasylirion wheeleri, more commonly called desert spoon. That’s in contrast to Tequila and mezcal, crafted from agave.
Sourced from the Chihuahuan desert in Durango, the Dasylirion plants thrive in dry conditions with extreme climates. Proprietary coas, crafted by Quechol's Sotoleros and stronger than the ones you might see used to harvest blue weber agave, are used to harvest the piñas during November-May to avoid the rainy season. The piñas are then cooked in a volcanic rock pit oven, which can contain up to 10-12 tons, using mezquite for three days.
Averaging 15 years for maturation, Wheeleri piñas weigh on average 65-70 lbs at harvest. On the palate, this sotol is mild and tame with prominent and juicy flavors of black licorice. The finish is round and balanced, with subtle vegetal notes.
