Quechol Sotol Style:Texanum served with coconut lime rice

served with coconut lime rice and bok choy

While this bottle is not quite as broad shouldered as its cousins in Barolo it will still reward cellaring or a thorough decant

Pair with something grilled or homemade eggplant baba ganoush

Perhaps a grilled butcher's cut steak (like hanger or 'bistro' steaks) and a homemade salsa verde

Quechol Sotol Style:Texanum served with coconut lime riceQuechol is made in small batches using time honored traditions that are thoughtfully passed down from one generation of sotoleros to the next. These unique processes can yield subtle differences in the flavors of each batch, making every bottle of Quechol as rare as the sotoleros who make it. This radiant sotol is a spirit that soars, much like the eloquent poems of Nahuatl tradition.