![\"\"](\"https:\/\/fabriquero.com\/wp-content\/uploads\/2017\/05\/fabriquero-300x90.png\")
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![\"\"](\"https:\/\/fabriquero.com\/wp-content\/uploads\/2017\/05\/liston2-300x65.png\")
<\/strong><\/p>\nAlc\/Vol: <\/strong>45% [\/et_pb_blurb][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ transparent_background=”on” custom_padding=”0px|0px|7px|0px” admin_label=”Secci\u00f3n”][et_pb_row custom_padding=”30px|0px|30px|0px” admin_label=”Fila”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_text text_orientation=”center” admin_label=”Texto” header_letter_spacing=”1px” header_line_height=”2.3px” text_font=”Crimson Text||on||” text_font_size=”21px” text_text_color=”#000000″ text_line_height=”1.6em”]<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding=”81px|3px|0px|0px” admin_label=”Secci\u00f3n”][et_pb_row custom_padding=”0px|0px|0px|0px” admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_text text_orientation=”center” admin_label=”Text” header_font=”Crimson Text|on|||” header_font_size=”37px” text_line_height=”1.8em” custom_margin=”|0px||” saved_tabs=”all”]<\/p>\n H\u00e9ctor Jim\u00e9nez, and his son Gamaliel, produce this exquisite sotol preserving the tradition [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″][et_pb_row custom_padding=”0px|0px|0px|0px”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”https:\/\/fabriquero.com\/wp-content\/uploads\/2017\/05\/IMG_1748-copy.jpg” sticky=”on” align=”center” force_fullwidth=”on”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding=”74px|0px|0px|0px” admin_label=”section”][et_pb_row custom_padding=”0px|0px|0px|0px” admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_text text_orientation=”center” admin_label=”Text” header_font=”Crimson Text|on|||” header_font_size=”37px” text_line_height=”1.8em” custom_margin=”|0px||” saved_tabs=”all”]<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding=”32px|0px|0px|0px” admin_label=”Secci\u00f3n”][et_pb_row custom_padding=”0px|0px|0px|0px” background_color=”#f2efd5″ admin_label=”Fila”][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_image src=”https:\/\/fabriquero.com\/wp-content\/uploads\/2017\/05\/Coctel3Vidas_FabriqueroSotol-3.jpg” admin_label=”Imagen”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_text admin_label=”Text” header_font=”Crimson Text|on|||” text_line_height=”1.8em” custom_margin=”20px|0px||15px” saved_tabs=”all”]<\/p>\n 2oz Sotol Fabriquero Durango Muddle ginger, add remaining ingredients. Shake well.<\/em><\/p>\n<\/div>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding=”13px|0px|0px|0px” admin_label=”Secci\u00f3n”][et_pb_row custom_padding=”0px|0px|0px|0px” background_color=”#f2efd5″ admin_label=”Fila”][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_image src=”https:\/\/fabriquero.com\/wp-content\/uploads\/2017\/05\/CoctelVerdemalverde_FabriqueroSotol-2.jpg” admin_label=”Imagen”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_text admin_label=”Text” header_font=”Crimson Text|on|||” text_line_height=”1.8em” custom_margin=”20px|0px||20px” saved_tabs=”all”]<\/p>\n 2 oz Fabriquero Sotol Durango Muddle cucumber and mint, add sotol, yuzu juice, elderflower liquor and simple, shake well. Double strain and top with seltzer.<\/em><\/p>\n<\/div>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding=”0px|0px|0px|0px” admin_label=”Secci\u00f3n”][et_pb_row custom_padding=”27px|0px|0px|0px” admin_label=”Fila”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_divider admin_label=”Separador”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ background_color=”#f2efd5″ custom_padding=”0px|0px|0px|0px” admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_text admin_label=”Texto”]<\/p>\n \n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Alc\/Vol: 45% Desert Spoon: Dasylirion Wheeleri Master Sotolero: H\u00e9ctor Jim\u00e9nez Ranch: Ventantas, Durango Water:\u00a0Fresh stream water Cooking:\u00a0 Underground oven for 3 days Milling:\u00a0Crushed by hand Fermentation:\u00a0Natural in ground level concrete tanks Distillation:\u00a0Double distilled in copper alembic stills “This meaty sotol is cooked underground using mesquite and acacia, that gives this herbaceous sotol some pronounced smokey […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-665","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/fabriquero.com\/en\/wp-json\/wp\/v2\/pages\/665","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fabriquero.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/fabriquero.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/fabriquero.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fabriquero.com\/en\/wp-json\/wp\/v2\/comments?post=665"}],"version-history":[{"count":5,"href":"https:\/\/fabriquero.com\/en\/wp-json\/wp\/v2\/pages\/665\/revisions"}],"predecessor-version":[{"id":846,"href":"https:\/\/fabriquero.com\/en\/wp-json\/wp\/v2\/pages\/665\/revisions\/846"}],"wp:attachment":[{"href":"https:\/\/fabriquero.com\/en\/wp-json\/wp\/v2\/media?parent=665"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nDesert Spoon:<\/strong> Dasylirion Wheeleri
\nMaster Sotolero:<\/strong> H\u00e9ctor Jim\u00e9nez
\nRanch: <\/strong>Ventantas, Durango
\nWater:<\/strong>\u00a0Fresh stream water
\nCooking:<\/strong>\u00a0 Underground oven for 3 days
\nMilling:<\/strong>\u00a0Crushed by hand
\nFermentation:<\/strong>\u00a0Natural in ground level concrete tanks
\nDistillation:\u00a0<\/strong>Double distilled in copper alembic stills<\/p>\n![\"\"](\"https:\/\/fabriquero.com\/wp-content\/uploads\/2017\/05\/listonNGO-300x8.png\")
\n“This meaty<\/em> sotol is cooked underground using mesquite and acacia, that gives this herbaceous sotol some pronounced smokey notes that balances perfectly the fruity tones, has a very long finish”.
\n<\/p>\nTRADITION
<\/h1>\n
that this legendary distillery has had for over 100 years.<\/span><\/p>\nCOCKTAILS<\/h1>\n
<\/p>\nTRES VIDAS<\/h1>\n
\n1oz Lime juice
\n\u00be oz Vermouth
\n\u00bd oz chili infused agave nectar
\n3 Dashes Angostura Bitters
\n3 Slices muddled ginger<\/p>\nVERDE MALVERDE<\/h1>\n
\n0.25 oz Elderflower liquor
\n1 oz yuzu juice
\n0.5 oz simple syrup
\n2 dashes lemon bitters
\nPinch of mint
\n3 slices of cucumber
\nSplash of seltzer<\/p>\n![\"\"](\"https:\/\/fabriquero.com\/wp-content\/uploads\/2017\/04\/cropped-fabriquero-favicon-300x300.png\")
<\/p>\n