YooWe, Sotol, Palmilla, Lote 1 (49,1%, 70cl)

YooWe Sotol Palmilla Lote 1 is an artisanal wild harvested spirit produced in the state of Sonora, Mexico. Produced under Lote 1, this small batch release is distilled from wild Dasylirion wheeleri, which is harvested from dry mountain slopes and rocky hillsides. While known in Chihuahua under the Denominación de Origen as sotol, local Sonoran tradition refers to spirit distilled from this plant as Palmilla.

While Palmilla is produced using traditional pit roasting, open vat fermentation, and copper distillation methods similar to artisanal mezcal and bacanora, it is fundamentally distinct because it is not made from agave. Palmilla is distilled from Dasylirion, a desert shrub in the Asparagaceae family related to nolina and yucca. Unlike agave plants, which die after harvesting their central heart or piña, the root system of a sotol plant remains alive in the ground after harvest, allowing it to regrow new stalks over time. The resulting spirit yields a distinct savory and botanical profile dominated by fresh herbs, pine, and mineral depth rather than sweet roasted agave notes.

The production process adheres strictly to regional ancestral standards. The wild harvested Dasylirion wheeleri plants are roasted in an outdoor conical earthen pit fueled by mesquite and oak wood. After roasting, the cooked heads are shredded and subjected to natural, wild yeast fermentation in open top wooden vats. Double distillation takes place in traditional copper alembic stills to concentrate flavor and maintain spirit purity. Bottled at a robust strength of 49.1% ABV without chill filtration or artificial additives, it offers an authentic expression of Sonoran terroir.

The profile is vibrant, vegetal, and brightly herbaceous with complex citrus and spice notes. The nose opens with clean aromas of fresh cut grass, lemongrass, licorice root, mint, and subtle wood smoke. On the palate, the mouthfeel is rich and textured, delivering flavors of sweet lemongrass, fennel, green herbs, and white pepper, balanced by undercurrents of celery and stony minerality. The finish is long, crisp, and warming, leaving lingering trails of wintergreen, gentle smoke, and herbal spice.