Crafted for centuries by the Anazasis and Tarahumara tribes, Sotol is just beginning to hit the mainstream. H5 begins in the Chihuahua desert of Northern Mexico with wild Sotol plants. The process includes slowly cooking the plants in steam-heated ovens, fermentation with champagne yeast, and double distillation in a copper still. The spirit then spends five years maturing in French white oak barrels before being bottled at 38% ABV.

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