
Quechol Sotol Wheeleri 750mL
Quechol Sotol Wheeleri is a small-batch Mexican sotol made from wild Wheeleri Dasylirion harvested in the Chihuahuan Desert of Durango, bottled at 91 proof.
Sotol is a distilled spirit made from the Dasylirion plant, not agave. Quechol is produced by sotoleros using time-honored traditions passed down through generations. The Wheeleri plants average roughly 15 years to mature; the piñas are roasted for three days in a volcanic-rock pit oven over mezquite, then shredded and distilled in copper pots. The distillery runs on solar power, is built from production byproducts, and plants a sprout for every bottle produced.
Tasting Notes
Bright vegetal aromas with lemon rind, bay leaf, and chipotle spice; fresh jalapeño on the palate gives way to black licorice and anise, with a lingering spicy finish.
Specifications
- Producer: Quechol, Durango, Mexico
- Style: Sotol (Wheeleri Dasylirion)
- Proof: 91 (45.5% ABV)
- Certifications: Kosher, Gluten-Free
- Size: 750mL
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Frequently Asked Questions
What is sotol?
A Mexican spirit distilled from the Dasylirion plant (sometimes called desert spoon), distinct from agave-based tequila and mezcal.
How is it made?
The Wheeleri piñas are pit-roasted over mezquite for three days, then shredded and distilled in copper pots.
What proof is it?
91 proof (45.5% ABV).
Quechol Sotol Wheeleri is a small-batch Mexican sotol made from wild Wheeleri Dasylirion harvested in the Chihuahuan Desert of Durango, bottled at 91 proof.
Sotol is a distilled spirit made from the Dasylirion plant, not agave. Quechol is produced by sotoleros using time-honored traditions passed down through generations. The Wheeleri plants average roughly 15 years to mature; the piñas are roasted for three days in a volcanic-rock pit oven over mezquite, then shredded and distilled in copper pots. The distillery runs on solar power, is built from production byproducts, and plants a sprout for every bottle produced.
Tasting Notes
Bright vegetal aromas with lemon rind, bay leaf, and chipotle spice; fresh jalapeño on the palate gives way to black licorice and anise, with a lingering spicy finish.
Specifications
- Producer: Quechol, Durango, Mexico
- Style: Sotol (Wheeleri Dasylirion)
- Proof: 91 (45.5% ABV)
- Certifications: Kosher, Gluten-Free
- Size: 750mL
Explore more in our agave spirits collection.
Frequently Asked Questions
What is sotol?
A Mexican spirit distilled from the Dasylirion plant (sometimes called desert spoon), distinct from agave-based tequila and mezcal.
How is it made?
The Wheeleri piñas are pit-roasted over mezquite for three days, then shredded and distilled in copper pots.
What proof is it?
91 proof (45.5% ABV).
Original: $65.99
-65%$65.99
$23.10Description
Quechol Sotol Wheeleri is a small-batch Mexican sotol made from wild Wheeleri Dasylirion harvested in the Chihuahuan Desert of Durango, bottled at 91 proof.
Sotol is a distilled spirit made from the Dasylirion plant, not agave. Quechol is produced by sotoleros using time-honored traditions passed down through generations. The Wheeleri plants average roughly 15 years to mature; the piñas are roasted for three days in a volcanic-rock pit oven over mezquite, then shredded and distilled in copper pots. The distillery runs on solar power, is built from production byproducts, and plants a sprout for every bottle produced.
Tasting Notes
Bright vegetal aromas with lemon rind, bay leaf, and chipotle spice; fresh jalapeño on the palate gives way to black licorice and anise, with a lingering spicy finish.
Specifications
- Producer: Quechol, Durango, Mexico
- Style: Sotol (Wheeleri Dasylirion)
- Proof: 91 (45.5% ABV)
- Certifications: Kosher, Gluten-Free
- Size: 750mL
Explore more in our agave spirits collection.
Frequently Asked Questions
What is sotol?
A Mexican spirit distilled from the Dasylirion plant (sometimes called desert spoon), distinct from agave-based tequila and mezcal.
How is it made?
The Wheeleri piñas are pit-roasted over mezquite for three days, then shredded and distilled in copper pots.
What proof is it?
91 proof (45.5% ABV).












