Sotol Quechol

Country of Origin: Mexico
Location: San Nicolás, Durango
People: Made expressly for the Sebastiani Family


Sotol Quechol Texanum, Durango (84.6 proof) Login
Sotol Quechol Wheeleri, Durango (91 proof) Login

Meaning “precious feather” in the Nahuatl language, Quechol is a colorfully crafted sotol that honors the Aztecs and their sacred reverence for birds. Derived from the Dasylirion plant in the Mexican state of Durango, Quechol is made in small batches using time-honored traditions that are thoughtfully passed down from one generation of sotoleros to the next. These unique processes can yield subtle differences in the flavors of each batch, making every bottle of Quechol as rare as the sotoleros who make it. This radiant sotol is a spirit that soars, much like the eloquent poems of Aztec tradition.

Sotol, a cherished Mexican spirit derived from the tall, spiny-leaved Dasylirion plant (known as desert spoon), embodies a rich tapestry of tradition and innovation across Mexico. Both traditional artisans and modern creators craft exquisite examples, whose diversity and production are akin to agave spirits.

Desert spoon knows no borders, growing wild in the deserts of both Mexico and the American Southwest. The heartland of sotol production lies within a designated D.O. that encompasses Durango, Coahuila, and Chihuahua. Beyond these states, sotol reveals itself under different guises like Cucharilla and Palmilla.

Sotol Quechol is kosher and gluten free.

Sustainability: 1) Durango's abundant sunlight powers the facility entirely with solar energy. This renewable energy source supports not only general operations but also runs the mill that shreds the sotol and heats the mountain spring water used in fermentation. 2) Since 2020, over 40,000 bricks made from plant waste have been used to construct Quechol’s production facility. Waste is also collected from nearby vinatas, creating a broader positive impact. This brick-making process will continue post facility expansion, supporting a charity program in the village of San Nicolás de Acevedo. 3) To sustain the local ecosystem, one sprout is planted for every bottle produced, effectively regrowing five times the number of plants consumed. The greenhouse currently has close to 100,000 sprouts, which are ethically cultivated for two to three years before being reintroduced into their natural habitat.