Sotol hearts are roasted in fire pits beneath the earth, using locally selected oak and volcanic rock, to create the highest quality IZO sotol. Crafted from wild grown Dasylirion on the high-altitude mesas of Durango, Mexico, and inspired by ancestral methods, Sotol hearts are roasted in fire pits beneath the earth, using locally selected oak and volcanic rock, to create the highest quality IZO sotol. Dry fine herbs like rosemary, chamomile, rue, and orange flowers, as well as traditional dry scents like desert grass, blend well with the sweetness of well-cooked fruits like fig, date, and biznaga.

From start to finish, IZO sotol has an earthy, rich taste that is smooth and slightly smoked.