Sotomayor Texanum Blanco Sotol

Sotomayor
Sotomayor Texanum Blanco Sotol - Goro&

Sotomayor Texanum Blanco Sotol

Sotomayor
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Sotol heads are baked in a conical stone oven, using mesquite wood and volcanic stone. Firing is carried out for 4 days; a volume of 3 tons of pineapples of 40kg on average each.

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