Creador Cucharillo (sotol)

Cucharillo

This clay-pot fermented and distilled sotol batch is José Alberto’s first, and might be the first batch of clay-pot fermented sotol in the US market. These wild sotol plants were 20-25 years old when harvested in San Mateo Yucutindoo in the Sierra Sur of Oaxaca. After roasting, the log-like cooked piñas were milled with a gas-powered wood shredder.


Tasting notes:

Nose: vinyl, mamey, red tootsie pop, ripe banana, cranberry 

Palate: quince, piloncillo, funnel cake, smoked meats, bay leaf 

Finish: tobacco, allspice, fruit rind, dry, tight finish

Production Notes

Species: dasylirion

Alcohol by volume (ABV): 48.8%

Maguey source: wild in San Mateo Yucintindoo, Oaxaca

Elevation: approximately 1248 meters

Age of maguey: 20-25 years

Cook: 4-5 days in rock-lined conical oven, using locally sourced walnut (nogal)

Milling: gas-powered wood shredder

Fermentation: (Natural 4-7 days in 90-liter clay pots (potable water added after day 1 or 2)

Distillation: Twice in 60-liter clay pots, locally sourced oak (encino) wood-fired

Condensers: Stainless steel

Batch numbers: JACU0626

Bottling: 100 liters (124 bottles)

Production: Feb 2026 (220 liters)

Tech sheet (PDF)

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