Don Cuco Sotol was the first to export and import sotol. The plant sotol, or dasylirion Wheeleri, is found abundantly in northern Mexico and also
in the southwest United States. The Mexican state government is beginning to fund farmers to grow sotol commercially because of its little need for water.
Sotol, like whiskey and bourbon, was bootlegged throughout much of the early 20th century. Prior to that, sotol was a popular drink in the early 1900s and has a long history. The oldest distillery can be found in the state of Texas. In Chihuahua, Mexico, 400,000 liters were sold yearly before Prohibition. During Prohibition, sotol became too expensive to produce and faded into a forgotten drink.
Don Cuco Suave Sotol is as fine an expression of this classic Mexican spirit as you can find.
The fragrance has minimal smoke with earthy, herbal scent.
In the mouth it is so light and clean you'd swear you were drinking water,... until you swallow.
Smooth with a bit of smoke. Vegetal with a herbaceous even grassy flavor. Mineral and earthy in a very good way! Excellent taste!
Don Cuco Suave clocks in at 72 proof, and you won't miss that remaining 16% abv. (80 proof anyway! Grains, grapes, sugar cane, agave cactus,.... they ALL taste best at 80 proof? Get real!)
Don Cuco Suave would make a great cocktail, but I hesitate to add anything to this artesenal sotol. Try it straight before mixing.