Quechol Texanum Sotol

Crafted in the high-desert mountains of Durango, Mexico, Quechõl Texanum is an artisanal spirit produced by master sotolero Israel Navarro. While often cataloged alongside mezcal due to traditional underground pit roasting, Quechõl is distilled from 100% wild-harvested Dasylirion texanum (sotol or desert spoon), a shrub in the Asparagaceae family native to the Chihuahuan Desert that takes 15 to 20 years to reach maturity. The wild piñas are hand-harvested, slow-cooked in traditional underground conical stone pit ovens fueled by mesquite and oak wood, and crushed by hand or mechanical shredder. Open-fermented in wooden oak tubs using natural ambient yeasts, the liquid is double-distilled in traditional copper pot stills. This unaged expression highlights the distinctive, grassy, and resinous terroir of northern Mexico, balancing herbal freshness, subtle smoke, and crisp mineral complexity.

Food Pairing: Roasted pork carnitas, grilled lamb chops, smoked brisket, fresh goat cheese crostini, trout with herbs, or dark chocolate with sea salt.

Tasting Notes: Crystal clear in appearance with bright clarity, a silky medium body, and crisp, delicate tears.

Nose: Fresh, piney, and botanical, opening with fresh forest floor, crushed mint, and green grass, supported by subtle mesquite smoke, white pepper, lemon peel, and eucalyptus notes.

Palate: Vibrant, dry, and herbaceous on the palate, featuring sweet cooked sotol heart, pine resin, and green herbs upfront before unfolding into soft wood smoke, cracked white pepper, zesty grapefruit pith, and damp earth minerality.

Finish: Medium-long, clean, and refreshing with lingering notes of pine needle, gentle oak smoke, herbal spice, and a crisp, mineral-driven warmth.

Serve: Enjoy neat at room temperature in a traditional clay copita or Glencairn glass to experience the unique botanical complexity and northern desert terroir of wild Dasylirion texanum.