Seis14

The Seis14 project promotes a contemporary approach to gin by combining botanicals typical of European gin with the Mexican sotol tradition. Gintol was conceived to pay homage to classic gin by using the traditional spirit of northern Mexico as its base; commercial sources indicate collaboration with sotol master Carlos Aragón Herrera and production linked to the Aldama, Chihuahua area.

To showcase native Mexican ingredients and traditional sotol techniques in order to create a product that reinvents the concept of gin while maintaining a local identity.

Mexico (State of Chihuahua, Aldama area indicated in product sheets and catalogs as the origin of the sotol and botanicals).

Gintol is described by the producer as a 'contemporary gin' made on a sotol base. The official site indicates the final recipe is the result of 'Receta 37' and an 'ensamble en escalera molecular', and emphasizes the exclusive use of Mexican ingredients.

Alcohol base obtained from sotol (Dasylirion). Commercial sources and reviews indicate the plant is steam-cooked, naturally fermented in open wooden vats and distilled (reports of using a copper still in the Arabic style for sotol); the final product is then blended with the botanicals (Receta 37).