During the 19th century, in the northern region of Mexico, an Indian tribe acclaimed their religious rituals with a nectar used as a medical remedy made from a plant called the sereque. The sereque grows abundantly in the Chihuahua desert and is carefully selected for production of the smooth, natural tasting nectar. This nectar is called Sotol and its quality depends on the skill and knowledge of the master distiller.
The making of sotol is an art, which Don Cuco learned from his father and grandfather who lived among the Indians. Don Cuco passed this art to his children, who are now re-introducing the heritage. From here, Don Cuco’s sons, master Sotol makers, are reintroducing a generation old family drink into the United States with firm commitment – to continue producing the best in quality.
The Sierra Madre. The old missions. The Apache Wars. The legendary tales. The beautiful senorita. Guns and boots. Sotol. This is what defines the largest state in Mexico; Chihuahua.
Sotol is the drink of Chihuahua. Don Cuco Sotol is bringing all that nostalgia to your tastebuds. Sotol is made the same way it has been produced over 200 years ago. The recipe is a family tradition that dates back to colonial times. A Each bottle of Don Cuco Sotol is not only filled with the earthy, bold liquor made from the sereque plant, but also trapped in the bottle are legends, myths and stories from a Chihuahua centuries years old. Open history and taste Mexico.
Sunburn: 1 oz of Don Cuco Sotol, Orange Juice, Grenadine
Sotol Tonic: Don Cuco Sotol, Tonic, Squeeze of Lime
Pretty Senorita: One shot of Don Cuco Sotol, 8 oz of Crushed Ice, Half & Half, Fresh/Frozen Strawberries, Topped with Whipped Cream