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Two award-winning spirits come together to make something the world has never seen – introducing Los Magos Sotol Blanco aged in WhistlePig Rye whiskey barrels. This limited edition release highlights...

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...

Our Sotol is distilled from wild-grown, hand-harvested, and slow-roasted Mexican “Desert Spoon” plant. Maturing over 15 years and yielding only one bottle per plant, our slow-distilled Sotol carries hints of...

Sotol heads are baked in a conical stone oven, using mesquite wood and volcanic stone. Firing is carried out for 4 days; a volume of 3 tons of pineapples of...

Sotol heads are baked in a conical stone oven, using mesquite wood and volcanic stone. Firing is carried out for 4 days; a volume of 3 tons of pineapples of...

This beautiful experiment, very likely the only 6-year reserve sotol in existence today, was started by the late master sotolero Don Celso. Our small batch spirit presents with extracted flavors...

Picture yourself in the remote Chihuahuan desert. This is a story of survival, the story of traditional spirit makers in Northern Mexico. They represent the craft, art and culture of...

Picture yourself in the remote Chihuahuan desert. This is a story of survival, the story of traditional spirit makers in Northern Mexico. They represent the craft, art and culture of...