A lesser-known spirit comparing to the popular tequila and mezcal, sotol is only made from wild-harvested sotol plants – also known as Dasylirion – found in the regions of Chihuahua, Coahuila and Durango. Sotoleros Nando y Lalo [Red Label] is produced by Don Eduardo Arrieta and his apprentice Fernando Porras in Chorreras, Chihuahua. Expect notes of salted caramel, baking spices, pineapple and cloves, tempered by hints of spearmint and graphite.