The sotol heads are fired in a conical stone oven, using mesquite wood and volcanic stone. Cooking is carried out for 4 days; a volume of 3 tons of pineapples of 40kg on average each.
It is a fine, smooth and ancestral Mexican distillate, which awakens the senses and resonates with the echoes of the artisanal, 100% organic since it is made with a completely pure sotolera plant and with an artisanal process. Being an ancient drink, it involves an identity that is difficult to find.
