Centuries later, the indigenous people of Chihuahua, first fermented sotol, transforming the juice into a beer-like beverage. Their nearly 800-year-old method is still honored today in the cooking holes used for roasting the dasylirion prior to maceration and fermentation. Archaeological sites where these 800-year-old cooking holes are found are in Paquimé, the northwestern part of Chihuahua where this once thriving civilization was referred to as the Paquimé People or Pueblo People. This native spirit was refined yet again during the colonial era when Spanish settlers introduced their distillation techniques to create what is known today as Sotol.
It is this rich history that we have captured in Los Magos, the leading single origin, wild foraged, the first triple distilled, 100% organic premium Sotol.
