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Origen Raíz Sotol Cedrosanum "Edición 6"
Rancho El Ojo is a pristine ranch in Durango and the birthplace of Origen Raíz. The ranch lies just outside the Sierra de Organos National Park at an elevation of approximately 6,350 feet. It is owned by the Saravia family, who act as stewards of the land to conserve the balance and rejuvenate the health of the grassland ecosystem. With an abundance of agave and dasylirion, this certified wildlife preserve also presented a wonderful opportunity to make sustainable mezcals and sotols.
Don Valentín Cortés, with his knowledge of traditional mezcal from Oaxaca, joined the Saravia family to build Viñata El Ojo. The two families now produce mezcal and sotol with much love and respect for their culture and heritage. Origen Raíz is the Cortés family’s first mezcal produced outside their home state of Oaxaca. You might be familiar with their other mezcals: El Jolgorio, Nuestra Soledad, and Agave de Cortés.
About Sotol: Sotol is a distilled spirit made from a plant that was once thought to be an agave; in those days it was referred to as a mezcal. Sotol is made from the Dasylirion plant a.k.a desert spoon. There are 16 varieties of Dasylirion. The plant is found throughout Mexico, but the Denomination of Origin dictates that to be labeled a sotol it must come from 1 of 3 regions: Chihuahua, Coahuila, and Durango.
Dasylirion: Cedrosanum Dasylirion Source: Malpaís, Durango Sotolero: Don Valentin Cortés Cooking Method: Earthen pit fueled by black oak Crushing Method: Tahona Fermentation: Wild yeast in pine vats for 5-14 days with bagasso Distillation: Double distilled Still Style: Copper alembic
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