Sotol Onó is made with Dasylirion Cedrosanum, which takes 12 to 15 years to reach maturity in the wild.
The sotol are pulled out of the earth with axes, and the spiny leaves are cut from the piñas to transport to the Vinata.
Once in the Vinata, Maestro Gerardo Ruelas roasts the piñas for about 3 days, then grinds them by hand using axes and knives. The plants then ferment for 5 and 7 days, depending on the weather, before being distilled. A bit like tequila, but not tequila.