Our Process – Hacienda de Chihuahua

OUR PROCESS

OUR PRODUCTION PROCESS RESPECTS TRADITIONAL SOTOL METHODS WHILE INCORPORATING ADVANCED DISTILLATION TECHNIQUES AND ENSURING THE HIGHEST STANDARDS OF QUALITY.

HARVEST

After an area is approved for harvest, workers camp in the Chihuahuan Desert for six months to hand-harvest piñas that take around 15 years to mature. While enduring the desert’s harsh conditions, they carefully preserve the roots to ensure natural regeneration.

TRANSPORTATION

During the six-month harvest, workers transport sotol piñas to the distillery in trucks designed to meet organic and quality standards and prevent contamination.

COOKING

Sotol piñas are gently steam-cooked for 72-hours in masonry ovens through a controlled process that enhances their natural flavors. Unlike mezcal, this method avoids smoky notes, resulting in a cleaner, more refined taste.

MILLING

The sotol piñas are shredded into fibers, then hydrated, milled, and pressed to extract their sugars. The resulting extract, or mosto, is transferred to fermentation tanks.

FERMENTATION

Wine and champagne yeasts are added, to initiate the fermentation process. This process lasts 1-2 weeks at natural winter temperatures of 20-25°C.

DESTILATION

The fermented extract is distilled in a double-column still and goes throughtwo distillations. During the process, ethanol, the only alcohol suitable for consumption, is carefully separated; and deionized water is added to adjust the alcohol content.

RESTING

Our blancos (Plata, Platinum, and Rústico) rest in stainless steel tanks for at least two months before being filtered and bottled.

AGING

Our aged products are carefully matured in French oak barrels. After aging, the spirit is transferred to stainless steel tanks, and later filtered and bottled.

CHOOSE YOUR SOTOL

SOTOL RÚSTICO

SOTOL REPOSADO

SOTOL PLATINUM

SOTOL PLATA

SOTOL ORO

SOTOL H5

SOTOL AÑEJO

CREMA DE SOTOL CHOCOLATE

CREMA DE SOTOL