Sotol is produced in a similar manner to the Mezcals of central Mexico from the Desert Spoon Plant native to northern Mexico.
The Desert Spoon takes approximately 15 years to mature and yields only one bottle of sotol per plant. It typically grows on rocky slopes in the Chihuahuan desert grassland between 3,000 and 6,500 feet above sea level. Once the plant matures, it is harvested like agave plants when mezcal or tequila are to be made. The outer leaves are removed to reveal the center core, which is taken back to the distillery.
Hacienda de Chihuahua Sotol Reposado is aged in french oak barrels for 5 months.