Sotol Pizcadores is manufactured since 2010, however our ancestral process dates back to pre- Hispanic times, which includes a decoction of the hearth of the plant with oak wood in underground volcanic stone kilns; a slow fermentation with native yeasts, and a double distillation at low temperatures in copper stills, further accentuating the fine flavors and scents typical of our agavacea: Dasylirion leiophyllum.