| Sotol |
Articles about Sotol |
Information AboutSotol |
| CATEGORIES ABOUT SOTOL | |
| mexican liquor | |
| mexican drinks | |
| distilled beverages | |
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HISTORY Local Chihuahua Indians first discovered Sotol's magic intoxicating properties over 800 years ago. The Spanish used European distillation techniques to help enhance the purification process. Sotol is now beginning to achieve international recognition like its cousins, Mezcal and Tequila. PRODUCTION The Desert Spoon takes approximately 15 years to mature, and creates only one bottle of Sotol per plant. It typically grows on rocky slopes in the Chihuahuan Desert grassland between 3,000 and 6,500 feet above sea level. Unlike the Agave , which flower only once in their lifetime, Sotols produce a flower stalk each year. Once the plant matures, it is harvested similar to Agave plants when making Mezcal or Tequila. The outer leaves are removed to reveal the center core, which is taken back to the distillery. The core can then be cooked and/or steamed, shredded, fermented, and distilled. TYPES Age classifications:
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