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Guerra Seca - Sotol
Boxes may not be included with the bottle

Guerra Seca - Sotol

 
by Guerra Seca
$86.99 - $86.99
$86.99
$86.99 - $86.99
$86.99

A complete expression of ancestral process. Carefully selection of mature sotol plants, harvesting with an ax, underground cooking, distilled in a copper alembic with mood bottom. All process is fully handmade, from harvesting to labeling.

Tasting notes

First dusty, spacy and smoky, followed by a cinnamon, woody and tobacco. Ends with fresh, floral and mint notes

Brand
Guerra Seca
Size
750 ml / VI
ABV
48.0
Country
Mexico
Region
Chihuahua

Additional Product Info

Guerra Seca Sotol

Guerra Seca Sotol is produced by Edmundo Enriquez using Dasylirion leiophyllum in Chihuahua City, Chihuahua, Mexico. Plants older than 15 years are selected to guarantee full maturity for maximum sugar extraction. The plants are harvested by hand with an axe with the stems left in the field to compost. The piñas are cooked for 72 hours in an underground stone oven encased in volcanic stone. Next, the cooked sotol is crushed by hand using an axe. Once the fibers are separated, they are fermented between 12-15 days with native yeasts. The first distillation is done using a mixed inox-copper alembic still which allows a more pure distillate to be obtained. The second distillation is done in a clay-lined mixed inox-copper alembic still. But before the second distillation begins, the distillate rests in the clay-lined still for two weeks. After the second distillation, the sotol is immediately bottled in glass.

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Origin of Sotol

Our story begins in 1905 when the state of Chihuahua used to produce 472,752 liters of Sotol every year, the drink was used as a tonic, anesthetic, intoxicant and medical supply. 
Sotol, as a fermented beverage has been produced by Raramuris (Chihuahua’s Natives) since 205 AD. With the Spanish arrival to the new continent, this beer-like drink was distilled to obtain the spirit of the desert.
After US prohibition ended in 1933, American distilleries came online and reduced the need for Mexican whiskey. The Mexican government saw the tax-generating whiskey industry experience a glut of supply and reduction of price. Instead of reducing whiskey production to reduce domestic liquor supply, the Mexican authorities began a campaign to reduce the production and sale of Sotol, calling it a drink for «senseless and rude poor people». The government brutally cracked down on the sotol industry, burning distilleries and arresting or killing producers. Sotol remained illegal in Mexico until 2002.

About Guerra Seca

Guerra Seca Sotol is produced by Edmundo Enriquez in Chihuahua City, Chihuahua, Mexico using a combination of copper and clay-lined stills. The name Guerra Seca Sotol refers to the "Dry War" against Sotol which began in the 1910s in the state of Chihuahua, Mexico. In 2002, Sotol received its own Denomination of Origen in Mexico.

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