Made from the Dasylirion Wheeleri, also known as the Desert Spoon, which only grows in northern Mexico, Texas and New Mexico, sotol is the state drink of Chihuahua, Coahuila and Durango. It can’t be classified as a tequila mainly because it isn’t produced in Jalisco and doesn’t contain blue agave. “So, the agaves are different, and for bacanora and sotol, tend to be wild, while blue Weber are entirely cultivated,” says Robertiello. “They are also both more likely to be produced in old fashioned and rustic styles, smoky like other mezcals in the case of bacanora, not so much in the case of sotol.” There are few sotols available commercially in the U.S., and while they are drunk traditionally straight in Mexico, you can find many variations in contemporary cocktails.
Try This One – Hacienda de Chihuahua
If you grab a bottle of Hacienda de Chihuahua, your best bet is their Plata. This is the perfect gateway stool and the distillery’s most pure sotol. It’s similar to a smooth, high-quality tequila, but much more herbal and floral. It’s just as good chilled on its own as it is mixed into cocktails.Back to top