Sotol Ono Sotol

Sotol Ono is an artisanal sotol from Maestro Sotolero Ubaldo Ruelas — produced in the Sierra del Diablo (“Devil’s Mountain”) of Chihuahua, México, at 6,611 ft altitude. Made from 100% wild-harvested Dasylirion cedrosanum (also known as “sereque”), with the plants typically 18 years old at harvest. Limestone-terrain terroir produces a distinctive mineral, dry character.

Sotol Ono follows fully traditional Chihuahua sotol production: the Dasylirion plant heart is roasted in a shallow pit oven using willow and oak firewood, then milled by hand with axes, fermented in 1,000-liter pinewood tanks with mountain spring water for 5–7 days, and double-distilled in copper stills. The wild high-altitude limestone terroir of the Sierra del Diablo gives Ono its mineral-forward, dry, distinctly Northern Mexican high-desert character.

Specs

• Maestro Sotolero: Ubaldo Ruelas
• Origin: Sierra del Diablo (“Devil’s Mountain”), Chihuahua, México
• Altitude: 6,611 ft
• Terrain: Limestone
• Plant: 100% wild-harvested Dasylirion cedrosanum (Sereque), ~18 years
• Oven: Shallow pit oven, willow and oak firewood
• Milling: By hand with axe
• Fermentation: 5–7 days in 1,000L pinewood tanks with mountain spring water
• Distillation: Double-distilled in copper stills
• Size: 750ml

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