29. März 2019
Desert Door is a line of sotol produced from West Texas-grown evergreen sotol (Dasylirion texanum) – also known as the Desert Spoon plant
The Desert Door process begins by harvesting the plant in West Texas. Once they reach maturity, wild sotol plants are harvested, trimmed, and cooked in steam, converting stored energy into sugar. The plant sugars are extracted and fermented in tanks for five days. The resulting mash is distilled in a custom-built, dual-head copper column still. The taste of the spirit reflects the growing conditions and landscape of its desert home.
Based on historical artifacts and other findings, sotol was first used by Native Americans living in Texas more than 13,000 years ago. Over the last 250 years, West Texans have been moonshining sotol in makeshift homemade stills, and the spirit is also made by a handful of producers throughout Northern Mexico, particularly in the states of Chihuahua, Durango, and Coahuila. The Desert Spoon plant, which is one of 16 species within the Dasylirion genus, takes up to 15 years to reach maturity.
Desert Door Original Texas Sotol (750ml, 80 proof, 40% ABV): A versatile and complex spirit that is organic, low calorie, and perfect for cocktails. With herbaceous and vegetal notes that leave the palate with a crisp earthiness, a hint of floral mint, and just the right amount of sweetness to calm it down.
Desert Door Oak-Aged Sotol (750ml, 100 proof, 50% ABV): An ultra-premium sipping spirit aged in new American charred white oak barrels. Reminiscent of a fine aged bourbon with the warmth of brandy, but retaining the unique and wild flavors that only Texas Sotol can deliver. The aged variation starts with caramel vanilla, mint and floral notes, drawing touches of oak and a subtle hint of smoke through the aging process with a sweet earthy finish leaving impressions of white peppercorn, rose water, and oaky vanilla.
Texans Judson Kauffman, Ryan Campbell, and Brent Looby are the founders of Desert Door. Kauffman, Campbell, and Looby met while attending The University of Texas McCombs School of Business. An elective course on entrepreneurship planted the seed for the trio that would lead to the group developing the first sotol distillery in the nation shortly after getting their MBAs.
Images: Allyson Campbell; PR