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Onó Sotol is produced in Chihuahua, northern Mexico, from distilling Dasylirion Cedrosanum, which is part of the Asparagales family. The plant takes around 15 years to reach maturity in the wild, and once harvested the piñas are roasted for 3 days. Then, after a week or so of fermentation, it's finally distilled, creating this wonderfully unique spirit.
Oily nuts lead into zesty lime peel, with a flinty mineral undertone, green apple and a hit of spice.
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