포르 시엠프레 소톨

The pit-roasting gives this a deep, smoky complexity that’s nothing like regular tequila, and the citrus notes cut through beautifully. I’ve been sipping it neat and it’s incredibly smooth for something made from wild desert plants.

I was skeptical about the hand-crushing with axes claim, but it gives the sotol a genuinely rustic, earthy character that no machine-made spirit I've tried can match. The citrus note is subtle and really lifts the smokiness, making it perfect for sipping neat on a warm afternoon.

The four-day pit-roasting really comes through in every sip—smoky, earthy, and surprisingly smooth. You can taste the wild desert spoon in a way that feels ancient, not gimmicky. This is the bottle I’ll reach for when I want something complex but effortless.