On the nose:
As you smell it, you'll notice a blend of fresh herbs, menthol, eucalyptus, lime zest, and a hint of nuts. You'll also be able to pick up subtle aromas of damp earth, wood, and as you continue to explore the scent, soft floral notes will begin to appear.

In the mouth:
When tasting the Sotol Cardenal, it feels smooth and easy to drink, with a pleasant mix of herbs, fruits and a slight smoky touch.

In the end:
The aftertaste is medium-bodied and layered, leaving a smooth coating in the mouth with nuances of baking chocolate and a hint of nuttiness. Overall, the taste offers a unique balance between smooth alcohol and a variety of flavors. Sotol Cardenal delivers a well-balanced blend, crafted with care and complexity, making it interesting and enjoyable to drink.

A rich profile that stands out for its herbal and fruity qualities.

1920 changes sotol forever, a traditional drink from northern Mexico, faced a harsh ban imposed by the Mexican government.
This measure was intended to boost the tequila and mezcal industries, which were more controlled and generated greater tax revenues for the country.

The ban not only affected sotol producers, known as sotoleros, but also rural communities that depended on this activity for their livelihood.

Despite the restrictions, sotoleros continued their trade clandestinely. Sotol production was carried out in secret and in remote locations to avoid detection by the authorities. This period of prohibition, which lasted several decades, left a deep mark on the history and culture of sotol-producing regions, especially in the state of Chihuahua.

In response to the ban and in an effort to preserve their cultural heritage, the sotoleros developed the tradition of the “Burial of Sotol.” This annual event symbolizes both resistance against the ban and the revival of sotol production in modern times.

Gerardo Ruelas is the master behind Sotol Cardenal, with a rich tradition and experience in the artisanal distillation of sotol in the Chihuahuan Desert. Under his guidance, Sotol Cardenal is made with a unique recipe that combines two species of Dasylirion. This fusion results in a distillate with a distinctive flavor profile, with smooth notes and a slight hint of smokiness, reflecting the authentic character of the desert.

The "Entierro Sotolero" is a tradition deeply rooted in the history and culture of sotol, symbolizing both resistance against prohibition and the rebirth of production.

This festival emerged as a direct response to the ban on sotol during the first half of the last century, when its production and commercialization were declared illegal by the Mexican government.

The Entierro Sotolero is an annual celebration in which a significant amount of sotol is buried, accompanied by a series of pairings and tours that honor the tradition and history of this drink. This act of burying the sotol is done in a symbolic way.

The following year, the sotol is unearthed, marking the rebirth and continuity of the tradition. This event is followed by the celebration of the next burial.

The sotol designation of origin is a certification that protects and guarantees that this drink can only be produced in certain regions of Mexico, such as Chihuahua, Coahuila and Durango. This regulation ensures the authenticity and quality of sotol, preserving its unique heritage and tradition.