{"title":"Ono","description":null,"products":[{"product_id":"ono-sotol-750ml","title":"Ono Sotol 750ML","description":"\u003cp\u003e\u003cstrong\u003eOno Sotol 750ML\u003c\/strong\u003e is a twice-distilled Mexican sotol made from wild-harvested Dasylirion cedrosanum, bottled at 45% ABV (90 proof) in a 750ml format. Produced by Maestro Sotolero Ubaldo Ruelas in the high desert of Chihuahua, this expression draws its character from 18-year-old plants pit-roasted over willow and oak — a process that delivers uncommon depth for a spirit category still emerging in global markets.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 45% (90 Proof)  |  Origin: Aldama, Chihuahua, Mexico  |  Style: Joven Sotol  |  Maestro Sotolero: Ubaldo Ruelas\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOno Sotol is produced at roughly 6,611 feet above sea level in the Sierra del Diablo region of Chihuahua, Mexico. The Dasylirion cedrosanum plants are wild-harvested from the Coyame Desert at low elevation after reaching approximately 18 years of maturity. Once harvested, the hearts are cooked in shallow earthen pits fueled by willow and oak wood, then shredded by hand — first by axe, then by knife. Open-air fermentation takes place over five to six days in below-ground masonry (concrete) tanks, after which the liquid is twice-distilled in traditional copper pot stills. This entirely artisanal process, guided by Maestro Sotolero Ubaldo Ruelas, yields a spirit that faithfully reflects the arid terroir of northern Mexico.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Bright and layered, with upfront notes of pine and alfalfa giving way to black pepper, new oak, and wet soil. A roasted, vegetal quality emerges after the spirit opens in the glass, hinting at the pit-cooking process.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is soft and mellow, with a surprisingly silky texture. Mid-palate, wet clay and cacao develop alongside a subtle grassiness, while almond skin and a quiet sweetness round out the profile. Green apple and oily nut tones also appear, lending a layered minerality.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium-long, with a flinty, earthy persistence and lingering traces of lime peel and black pepper spice. The finish dries gently, leaving a clean mineral impression that invites another sip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Ono Sotol\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOno rewards neat sipping at room temperature, where the earthy complexity and silky body are most apparent; a few drops of water can further open the pine and clay notes. Its versatile flavor profile also makes it an excellent base spirit for cocktails.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSotol Margarita:\u003c\/strong\u003e The mineral backbone and lime-peel brightness stand up to citrus without being overpowered.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePaloma:\u003c\/strong\u003e Grapefruit soda amplifies the green apple and grassy undertones for a refreshing long drink.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOaxaca Old Fashioned (Sotol variation):\u003c\/strong\u003e Swapping sotol for mezcal pairs the earthy, pit-roasted character with demerara and mole bitters.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIntroducing agave-spirit enthusiasts to the distinct world of sotol\u003c\/li\u003e\n\u003cli\u003eBuilding a mezcal and sotol collection focused on terroir-driven expressions\u003c\/li\u003e\n\u003cli\u003eHosting a blind tasting comparing pit-roasted spirits from different Mexican regions\u003c\/li\u003e\n\u003cli\u003eGifting an adventurous spirits drinker something outside mainstream categories\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Ono Sotol taste like?\u003c\/strong\u003e Ono Sotol is soft and silky with dominant notes of wet clay, cacao, almond skin, and a grassy sweetness, backed by earthy minerality and black pepper spice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Ono Sotol compare to Desert Door?\u003c\/strong\u003e Reviewers note that Ono Sotol is smoother and less bitter than Desert Door, which is a Texas-made sotol offered at a slightly lower price point. Ono's pit-roasting and wild-harvested 18-year-old Dasylirion from Chihuahua give it a more pronounced earthy depth and richer texture.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Ono Sotol good for sipping neat?\u003c\/strong\u003e Yes — the 45% ABV provides enough structure to carry its complex flavors without excessive heat, and its silky mouthfeel makes it very approachable as a neat pour.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Ono Sotol made?\u003c\/strong\u003e Ono Sotol is produced in Aldama, Chihuahua, Mexico, at an elevation of approximately 6,611 feet in the Sierra del Diablo, using Dasylirion cedrosanum harvested from the nearby Coyame Desert.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Ono Sotol?\u003c\/strong\u003e Grilled carne asada complements the smoky, earthy notes. Dark chocolate echoes the cacao mid-palate. Roasted peppers mirror the vegetal and spice character. Aged Manchego or Oaxacan cheese pairs with the almond-skin and mineral tones. Ceviche highlights the bright citrus-peel finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Ono Sotol come in?\u003c\/strong\u003e The standard release is available in a 750ml bottle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Ono Sotol worth the price?\u003c\/strong\u003e Ono Sotol positions as a premium artisanal spirit, justified by wild-harvested 18-year-old plants, hand maceration, open-air fermentation, and small-batch copper-pot distillation — production methods that are labor-intensive and difficult to scale.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Ono Sotol?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhat sets Ono apart is the full commitment to pre-industrial technique: pit-roasting over willow and oak, hand-shredding by axe and knife, and gravity-fed fermentation in below-ground tanks. The 18-year maturation of wild Dasylirion cedrosanum in the Coyame Desert means each plant absorbs nearly two decades of Chihuahuan terroir before it ever reaches a still. In a spirits landscape where sotol remains underrepresented, Ono delivers a transparent, regionally specific expression that stands on its own against established mezcals and agave spirits. For drinkers seeking something genuinely different — rooted in place and produced by hand — this is one of the more compelling entry points into the category.\u003c\/p\u003e","brand":"Ono","offers":[{"title":"Default Title","offer_id":44837944328361,"sku":"35402","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/Ono-Sotol__65863.jpg?v=1730501747"}],"url":"https:\/\/theliquorbarn.com\/collections\/ono.oembed","provider":"The Liquor Barn","version":"1.0","type":"link"}