THE SPIRIT
OF CHIHUAHUA
Since the 13th Century, indigenous communities from the Chihuahuan desert harvested and distilled the Dasylirion plant, incorporating Sotol into rituals and cultural practices
Acrónimo spirits celebrates
the art of crafting sotol
Since the 13th Century, indigenous communities from the Chihuahuan desert harvested and distilled the Dasylirion plant, incorporating Sotol into
rituals and cultural practices
honoring tradition
Acronimo spirits celebrates
the art of crafting Sotol
Our fifth-generation Maestro Sotolero, Gerardo Ruelas, preserves ancestral savoir-faire by employing traditional harvesting, fermentation, and distillation techniques, passed down through generations. Born into the world of sotol production, he has dedicated his life to mastering and continuing these time-honored traditions.
“FOR MANY, SOTOL IS JUST A PLANT; FOR US IT’S A SOURCE OF INSPIRATION AND A REMINDER OF OUR STRENGTH, UNIQUENESS, AND THE MAGIC BEHIND EXISTING IN AN UNPREDICTABLE ENVIRONMENT”
“FOR MANY, SOTOL IS JUST A PLANT;
FOR US IT’S A SOURCE OF INSPIRATION AND A REMINDER OF OUR STRENGTH, UNIQUENESS, AND THE MAGIC BEHIND
EXISTING IN AN UNPREDICTABLE ENVIRONMENT”
We use these two variety of plants
for our sotol blanco
Anatomy of
sotol plant
Dasylirion
wheeleri
Dasylirion
cedrosanum
ANATOMY OF
SOTOL PLANT
ARTISANAL PROCESS
Behind our sotol
HARVESTING
The process begins with a careful selection and harvesting of mature 30-35 year old Dasylirion Wheeleri and Dasylirion Cedrosanum plants.
COOKING
The hearts of the plant, “piñas”, are separated from the rest of the plant and slow-cooked for days in earthen pit ovens with volcanic rocks. This process allows for sugars and flavors extraction.
MILLING
After cooking, the softened plants are milled to extract the juice or pulp. This process releases the sugars, fibers, and other components that will contribute to the fermentation and distillation stages.
FERMENTATION
Crafted uniquely, our sotol ferments in pine wood vats for 5-7 days, capturing wild yeast flavors. Enclosed in a bagazo room, fermentation enhances the spirit’s character, yielding exceptional distillation.
DISTILLATION
Our distillation process begins with a traditional copper pot still, meticulously crafted to concentrate the alcohol, while also capturing the unique aromas of Sotol.
This process captures the essence of our rich heritage and ensures unparalleled quality in each batch.
BOTTLING
Each bottle is carefully filled and labeled by hand to assure the highest quality.
Acrónimo brings together elements of the Chihuahuan Desert and locally sourced botanicals, merging tradition and novelty to create a unique artisanal gin
BLENDING SOTOL AND GIN
BLENDING
SOTOL AND GIN
Embark on a journey
of unparalleled taste
Discover your new favorite gin
“This uniquely crafted creation effortlessly blends the richness of tradition with the versatility of gin”
THE PROCESS
BEHIND OUR GIN
BOTANICALS
Handcrafted with ten locally-sourced botanicals, our exclusive recipe features juniper from the Sierra Tarahumara, vibrant citrus zest, warming peppercorns, fragrant lavender, sweet anise, and exotic cardamom. This blend undergoes a two-week infusion in premium neutral grain spirit, resulting in a nuanced and harmonious flavor profile.
DISTILLATION
The macerate is poured into a copper pot still for distillation. In a carefully controlled procedure, the “heads” (initial liquid) and “tails” (final liquid) coming out of the still are removed. We only collect the purest liquid, the “heart” of the spirit.
BLENDING
Following distillation, our Master Sotolero, Gerardo Ruelas, takes the helm, skillfully blending the sotol with gin to craft a truly distinctive profile. With meticulous attention to detail, he harmonizes the flavors, ensuring that each sip encapsulates the essence of our artisanal craftsmanship.
BOTTLING
Each bottle is carefully filled and labeled by hand to assure the highest-quality.
