A DIVISION OF MARTIGNETTI COMPANIES - An independent family owned business since 1908

PIZCADORES SOTOL SILVER

Sotol Pizcadores has been produced since 2010, harvesng 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 nave yeast. It is then dislled in a double copper alembic sll.

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

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

SOTOL PIZCADORES SILVER: Is dislled to 45% alc/vol to bring out the richness and depth of the of the wild sotol plant.

SOTOL IS NOT AGAVE.

Sotol has its deepest cultural roots in Chihuahua, but the official denominaon 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.

LiLike 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.