Casa Lotos Sotol Blanco, Chihuahua, Mexico

Wild herbal aromatics, desert earthiness, and remarkable clarity define Casa Lotos Sotol Blanco, an artisanal spirit crafted from wild-harvested Dasylirion plants native to the rugged landscapes of Chihuahua. Slowly cooked in brick ovens, fermented in native pine vats, and double-distilled in copper pot stills, the spirit delivers a vivid expression of sotol’s untamed character while maintaining exceptional smoothness and balance. Produced by the fourth-generation Ruelas family, Casa Lotos honors centuries of regional distilling tradition through sustainable harvesting and meticulous handcrafted production.

Product Details:

• Owner: The Ruelas Family
  
• Distiller: Vicente Ruelas 
  
• Alcohol: 40%
  
• Raw Material: Wild Dasylirion Plant
  
• Harvesting: Hand-harvested in the wild
  
• Cooking Method: Brick oven roasted
  
• Fermentation: Native pine fermentation vats
  
• Distillation: Double distilled
  
• Still Type: Copper pot stills
  
• Farming Practices: Sustainable wild harvesting
  
• Production Philosophy: Traditional artisanal methods with sustainable technology

Sensory Description:

The nose opens with bright green herbs, pine resin, cucumber skin, and cracked green peppercorn layered with subtle maple sweetness and fresh desert botanicals. On the palate, the texture is smooth and rich, balancing earthy vegetal character with lifted herbal freshness and mineral depth. Notes of roasted agave-like sweetness, soft smoke, pine, and savory spice unfold gradually, while the finish remains clean, vibrant, and lingering with refreshing herbal clarity.

Awards & Accolades:

• Double Gold: San Francisco World Spirits Competition, 2025; San Francisco World Spirits Competition, 2024

Distiller’s Background:

Casa Lotos Sotol is produced in Chihuahua by the Ruelas family, fourth-generation master distillers whose history with sotol dates back to the early twentieth century. During Prohibition, the family became one of the region’s most important producers of the spirit, and patriarch Vicente Ruelas was among the first legally permitted sotol distillers in the 1930s. Today, the family continues to combine traditional distillation methods with environmentally conscious innovation, including sustainable harvesting, solar technology, and eco-friendly packaging. By leaving the root systems intact during harvest, Casa Lotos preserves the resilience and regenerative nature of the wild Dasylirion plant while maintaining deep respect for the surrounding desert ecosystem.

Serving Suggestions:

Serve neat at cellar temperature in a copita or small tasting glass to appreciate the spirit’s layered aromatics and earthy complexity. It also performs beautifully in spirit-forward cocktails such as a sotol margarita, smoky paloma, or herbal old-fashioned. Pair with grilled vegetables, roasted meats, citrus-marinated seafood, or dishes featuring fresh herbs and green chiles.