Founder's Notes

A sotol harvester swinging an axe into a wild desert spoon plant in the Chihuahuan Desert under a blue sky

Don Celso Jaquez, the man behind our six year aged sotol

September 09, 2026

Don Celso Jaquez was a fifth-generation sotolero, and the man behind the creation of what became the Los Magos Sotol 6-Year Reserva.

A mature wild sotol plant, Dasylirion, showing the spiky rosette of thin serrated leaves that gives the desert spoon its name

What is sotol? A field guide to the desert spoon spirit

September 09, 2026

Sotol is a wild-harvested spirit from the Chihuahuan Desert, made from the desert spoon plant. Here's the plant, the place, the denomination, the p...

Workers unloading roasted sotol pinas from a smoking underground volcanic rock oven at the Los Magos distillery in Chihuahua

How Los Magos Sotol is made, from desert to bottle

September 09, 2026

Wild harvest, an underground volcanic rock oven, open-air fermentation on wild yeast and three passes through copper. The full Los Magos process, s...

A sotol harvester in a straw hat working a wild desert spoon plant by hand in the Chihuahuan grassland at golden hour

Sotol vs tequila vs mezcal: what actually makes them different

September 09, 2026

Three Mexican spirits, three different plants, three sets of rules. A side-by-side comparison of sotol, tequila and mezcal, from the plant to the p...

Wide view of Chihuahuan Desert grassland dotted with wild sotol plants under open sky, the uncultivated habitat Los Magos harvests from

The 40% rule: how we harvest wild sotol without wrecking the desert

September 09, 2026

Wild sotol takes twelve to fifteen years to grow and makes about one bottle. We never take more than 40% of the mature plants in an area. Here's th...