Nocheluna Sotol is born from the Chihuahuan Desert — one of the most biodiverse arid regions on Earth — where the resilient Dasylirion plant, known locally as sotol, thrives in unforgiving conditions of scorching days and cool desert nights. Each plant grows wild for 12 to 15 years before it is ready for harvest, absorbing the unique minerality and layered character of the land.
Crafted by fourth-generation Maestro Vinatero Don Eduardo “Lalo” Arrieta in collaboration with renowned sotol expert Ricardo Pico and Master Distiller Iván Saldaña of Casa Lumbre, Nocheluna is rooted in a family heritage that stretches back over a century at Rancho La Vinata in Aldama, Chihuahua.
Wild-harvested sotol hearts are roasted in underground pit ovens lined with river stones, then crushed using a mechanical shredder and naturally fermented for five to ten days. The liquid is double distilled in copper pot stills fuelled by direct fire — a 100% artisanal process that yields a spirit of exceptional depth and desert character.
Backed by Pernod Ricard and amplified by global artist Lenny Kravitz, Nocheluna is the first sotol brand to attract major international investment. Since 2019, the company has planted over 850,000 sotol plants in Chihuahua, ensuring the long-term sustainability and preservation of this wild and ancient spirit. Keep it wild, forever.
Harvested from 100% wild-grown Dasylirion plants native to the Chihuahuan Desert, Nocheluna Sotol is a rare and wild spirit that exists beyond the world of tequila and mezcal. Its pronounced and versatile flavour profile is shaped entirely by the desert terroir — years of sun, wind, mineral-rich soil and cool desert nights layered into every sip.
Made to be savoured neat, over ice or as the foundation of a distinctive cocktail, Nocheluna is smooth and sophisticated yet unmistakably wild — a spirit that captures the essence of an ancient land and its resilient people.
Moderately smoky with elements of beechwood fire, eucalyptus and tanned leather. Fresh minerality and baked apple open into layers of sandalwood, spearmint and wild herbs. Complex and inviting.
Fresh minerality balanced with a light sweetness. Wild herbs, dried stone fruit, caramel and honey give way to notes of citrus, cacao and mint. The finish carries deep minerality, oak firewood and a gentle, elegant smoke. Smooth but full of character.
Crystal Clear
Nocheluna Sotol is a celebration of the Chihuahuan Desert and the craft of generations. Wild, rare and unapologetically different, it is a spirit for those who seek what lies beyond the familiar — a liquid defined by terroir, tradition and the transformative power of the desert itself.
Sotol is a traditional Mexican spirit distilled from the Dasylirion plant — commonly known as the Desert Spoon — which is native to the Chihuahuan Desert of northern Mexico. Often spoken of alongside tequila and mezcal, Sotol is neither: it comes from a different plant entirely, yielding a flavour profile that is more subtle, layered and mineral-driven.
The spirit has been produced in northern Mexico for over 800 years, though it was illegal to distil commercially from 1944 to 1994. In 2002, Mexico established a Denomination of Origin for Sotol, restricting production to the states of Chihuahua, Coahuila and Durango. Today, the category is experiencing a global renaissance — with volumes growing 17% in 2022 alone.
Where tequila is bright and mezcal is smoky, Sotol occupies its own space: earthy, herbal, mineral and refreshingly dry. It is a spirit shaped by desert resilience — a wild plant, wild land and a wild tradition finally finding its global audience.
Wild Dasylirion plants are hand-selected after 12 to 15 years of growth at Rancho La Vinata in Aldama, Chihuahua. Each plant is carefully harvested, its spiny leaves removed to reveal the heart — the raw material of every bottle.
The hearts are slow-roasted in underground pit ovens lined with river stones, releasing their deep, smoky sweetness. Once cooked, they are mechanically crushed and naturally fermented for five to ten days — no additives, no shortcuts.
The fermented liquid is double distilled in copper pot stills over direct fire by fourth-generation Maestro Vinatero Don Lalo. Only the heart cut is kept, ensuring exceptional clarity, depth and the signature minerality that defines Nocheluna.
Every step of Nocheluna’s production is rooted in artisanal tradition — from desert to vinata, each batch reflects the dedication of a family that has been distilling on this land for four generations.
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