Rayo Seco Sotol

Rayo Seco Sotol is a high-altitude, intensely expressive spirit crafted from wild-harvested Sotol (Dasylirion berlandieri) in Nombre de Dios, Durango, and bottled at a bold 53% ABV. Maestro Vinatero Gilberto Roldan roasts the hearts in a stone conical oven, hand-mashes them with axe and mallet, ferments with wild yeast and spring water, then double distills in an ancestral Filipino clay still with a copper condenser. The result is a powerful, earthy, and deeply traditional sotol that reflects Durango’s rugged terroir and time-honored methods.