CUCHARILLO Espectacular Saltacielos

In the northern regions of Mexico, several species of Dasylirion are known collectively as sotol, a plant deeply tied to the arid landscapes and ancestral distillation traditions of the desert.
In Oaxaca, however, these same plants are affectionately known by their local name — Cucharillo.

Growing on the dry hillsides and stony soils of Miahuatlán, the Cucharillo thrives where few plants can survive. Its long, serrated leaves spread like a sunburst, capturing the fierce light and heat of the Sierra Sur. The plant matures slowly, drawing minerals from the rocky ground and developing an herbal, resinous character that reveals itself beautifully when distilled.

Cucharillo-based spirits are rare and distinctive, offering aromas of fresh herbs, desert flowers, and hints of pine and smoke. Each batch is a testament to Oaxaca’s biodiversity and to the craftsmanship of local maestros, who continue to experiment with native species beyond traditional agaves — celebrating the resilience and diversity of Mexico’s wild plants.