Sotol Por Siempre is produced from 100% wild-harvested sotol. Experienced tumbadores (harvesters) harvest sotol without killing the plant, allowing it to regenerate for multiple harvests. This sotol is roasted underground for 3-4 days and then hand-crushed with axes. It is then wild fermented in open-air vats for 4-8 days depending on the temperature. After the first distillation in wood-fired copper pot still, the resulting spirit is between 18% and 22% ABV. The second distillation takes place in a more precise, gas-fired copper pot still. After the second distillation, the sotol is between 60%-80% ABV and then brought to proof with tails. Sotol Por Siempre is rested for up to 30 days before being bottled. This sotol has notes of black pepper spice, earth, mineral, and wet stone with a long and mildly smoky finish. 45% ABV
