# Nocheluna Sotol > Nocheluna Sotol by Lenny Kravitz: made from the wild dasylirion plant of the Chihuahuan Desert, pit-roasted and double-distilled. Drink it loud! **Sotol** – When Lenny Kravitz and Nocheluna Sotol team up, it is not just the earthen oven that burns – the wilderness explodes! The desert spirit meets the rock star, and the result is a spirit so original, rebellious and authentic that even the agave gets a little jealous. Drink it loud! ## "Nocheluna Sotol stands for the raw power of nature, the resilience of the desert and the vibrant culture of northern Mexico." **Nocheluna is a handcrafted premium spirit made from the wild desert plant "Dasylirion" (also called "sotol"), which grows only in the Chihuahuan Desert in northern Mexico. Like no other, this exceptional spirit embodies the resilience, the wild character and the natural beauty of this extreme landscape.** It is made under the direction of Don Eduardo "Don Lalo" Arrieta, a fourth-generation maestro vinatero, together with sotol expert Ricardo Pico and renowned master distiller Iván Saldaña. Production begins with the sustainable hand harvest of wild plants that have grown for 12 to 15 years under the harsh conditions of the desert. The dasylirion is then cooked in an underground earthen oven lined with hot river stones. Afterwards the sotol piñas are cut into small pieces and shredded with a mechanical chopper. This is followed by spontaneous fermentation with wild yeasts for 5 to 10 days. The result is double-distilled over direct fire in copper pot stills. ## "Unlike tequila and mezcal, which are made from agave, sotol is distilled from the desert plant dasylirion." Nocheluna Sotol has a uniquely layered flavour profile: fresh, mineral notes meet aromas of citrus fruit, cocoa, mint and wild herbs. This complexity comes from the plant’s natural habitat and the traditional production process. Sotol tastes fresher, brighter and more herbal than the often smokier mezcal or the sweeter tequila. Unlike tequila and mezcal, which are made from agave, sotol is based on dasylirion. Although this desert plant belongs to the same family, it differs botanically as well as in its aromas. Sotol grows wild and needs no cultivation, which makes it far more sustainable. It also matures much longer in nature, which is why Nocheluna is committed to sustainable management: every plant is meticulously documented, there are reforestation initiatives and long-term partnerships with local farmers and scientists. The aim is to protect the plant population and preserve the ecological foundations of the region. ## Recipes ➀ ### Fly Away 4.5 cl Nocheluna Sotol 3 cl Ancho Reyes (chilli liqueur) 4.5 cl pineapple juice 3 cl lime juice 1 pinch of salt Pineapple slice & mint (garnish) Add all ingredients to a shaker with ice, shake vigorously and strain into a highball glass. Garnish with a pineapple slice and mint. ➁ ### Desert Cooler 45 ml Nocheluna Sotol 150 ml lemon sparkling water Half a lemon slice (garnish) Pour all ingredients into a highball glass filled with ice, stir and garnish with half a lemon slice. ➂ ### Sotolita 45 ml Nocheluna Sotol 30 ml triple sec 30 ml fresh lime juice 45 ml apple juice Apple slices (garnish) Chiltepin salt for the rim (optional) Prepare a tumbler with a chiltepin salt rim and fill with ice. Add all ingredients to a shaker with ice, shake well and strain into the prepared glass. Garnish with apple slices. ## More at www.nocheluna.com --- Quelle: https://jacobispirits.com/en/nocheluna/