Sotol Ono is made from 100% Dasylirion cedrosanum harvested at low elevation in the Coyame Desert. Cooked in shallow pits fueled by willow and oak, the plants are then shredded by axe and open-air fermented in below-ground masonry tanks before being twice-distilled in traditional copper stills. The bright aroma displays pine, alfalfa, black pepper, new oak, and wet soil. The palate is soft and mellow, with a rich and silky texture ideal for mixing, with notes of wet clay, cacao, and almond skin.