a m i i a A r r i e t a
Familia Arrieta Sotol Leiophyllum
The Arrieta Family has been making sotol for 5 generations and counting. They had the fortune to learn the distillation process from their grandfather. Sharing their love for sotol with future generations has been their life, they are constantly learning and seeking ways to refine the art of making sotol. Their enthusiasm is intoxicating and admirable.
Working out of the desert of Chihuahua, they have grown to have thick skin. Really hard workers making sure to have a smile at the end of the day proud of their traditions.
Chuy is in charge of distillation, a calm and quiet gentleman that loves to share. He puts all his love, passion and sense to produce a sotol that is Parejo.
Mario goes to the desert to harvest the plants. He’s the wild one, always getting himself into the most insane adventures while working hard. Alongside other members of their family, they keep the sotol alive, always making sure the next generation learns to respect the craft.
Technical
MAESTRO VINATEROS – Arrieta brothers , 5th generation
RAW MATERIAL – 100% wild Dasylirion Leiophyllum (the sotol plant)
VIÑATA – Chorreras, Chihuahua, MX
PLANT SOURCE – Coyame, Chihuahua, MX
SOURCE CLIMATE – Extremely arid, little precipitation, elevation 3,800’
PLANT MATURITY – Madurado en verde 15 years
ROAST – 3 days in an underground conical horno with poplar wood, covered with volcanic stone
CRUSH – By hand with axe
WILD FERMENTATION – 7-10 days with ambient yeast in stainless steel & wood
DISTILLATION – Slow & steady in copper alembic fired by poplar wood
ADJUSTMENT METHOD – With well water until it is parejo
TASTING NOTES –
AROMA – Chocolate, dried chilis, clay
TASTE – Charred nuts, pineapple, bitter greens
TEXTURE – Friendly with a slight prickle