Pizcadores Sotol Silver

Spirit Description

Pizcadores Sotol Silver
(Sotol is not agave)

Though dasylirion, the genus of the desert spoon plant used to make sotol, was first classified as an agave by John Hutchinson in 1934, it took another sixty years for an American Ph.D. student named David Bogler to conduct DNA tests that revealed it should properly be classed in the Nolinaceae family. Sotol takes its name from the Nahuatl word “Tzotolin,” meaning “palm with long and thin leaves.”

Sotol has its deepest cultural roots in Chihuahua, but the official denomination of origin extends to include the neighboring states of Coahuila and Durango. However, dasylirion grows as far north as Texas, Arizona and New Mexico and as far south as Oaxaca.

Like agave, the sotol plant has a heart, or piña, that is cooked, but its leaves are waxy and don’t produce sap. Dasylirion grows wild in desert regions, requiring up to 20 years to mature, and there are 16 different species and 5 varietals used to make sotol.

It is a very transparent plant because it gives you what it feeds on. Forest-grown sotols tend to be pinier, with notes of mint and eucalyptus, while desert ones have mineral, leather and earthy notes.

Sotol Pizcadores has been produced since 2010, harvesting the wild plants found in the region of Chihuahua. The heart of the plant is cooked in stone pits, hand crushed by a special axe and fermented with the sotol plant native yeast. It is then distilled in a double copper alembic still.

Aroma: Complex. Smoky with notes of citrus fruits, fresh floral and herbal essences, plus a touch of cinnamon.

Taste: Strong, spicy and mineral notes of smoke and citrus fruits.

Sotol Pizcadores Silver: Is distilled to 45% alc/vol to bring out the richness and depth of the wild sotol plant.

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