Sotol is a distilled spirit of Mexican origin, made of sotol also known as sereque, cucharilla, or palmilla in Spanish. The plant grows in the Chihuahuan desert of northern Mexico, New Mexico, Arizona, and West and Central Texas. Sotol has its own Appellation of Origin since 2002 and can only be produced in Chihuahua, Coahuila & Durango. The plant is manually grinded with an ax, then baked in an oven made with river stone and mud for its cooking before being taken to a copper alembic still, from which a crystalline and luminous sotol spirit is obtained, with citrus aromas, great permanence on the palate and a slightly smoky flavor with a touch of earth and wood. Discover the artistry behind Sotol, complemented by the ambiance of the “best Mexican restaurant near me,” elevating your spirits and culinary adventure.
HACIENDA DE CHIHUAHUA SOTOL
Hacienda de Chihuahua Sotol Plata is made from 100% wild-harvested Dasylirion plants in the Chihuahuan Desert of Northern Mexico. Master distiller José Daumas Gil de Partearroyo oversees the state of the art production process which starts by slow steam cooking the plants, naturally fermenting them with champagne yeast, and then distilling twice in a double-column copper still.
Hacienda de Chihuahua Sotol Plata is made from 100% wild-harvested Dasylirion plants in the Chihuahuan Desert of Northern Mexico. Master distiller José Daumas Gil de Partearroyo oversees the state of the art production process which starts by slowly cooking the plants in steam-heated ovens, natural fermentation with champagne yeast, and then distilling twice in a double-column copper still. After being distilled, this sotol is immediately bottled.
Made in Delicias, Chihuahua, Mexico, Testal proudly serves Plata, Reposado & Añejo.
HACIENDA DE CHIHUAHUA SILVER
HACIENDA DE CHIHUAHUA REPOSADO
HACIENDA DE CHIHUAHUA AÑEJO
SEÑOR SOTOL (DURANGO)
Señor Sotol is produced in an old abandoned hacienda in the village of San Nicolás de Acevedo, close to the magic village Nombre de Dios, Durango by maestro Sotolero Juan Conde. The combination of our dasylirions selection comes along as a perfect balanced Sotol that contains the best characteristics of each one of our varieties.
Tasting Notes: Smoked cacao, sweet tobacco, vanilla hints with a pepper finish. Smooth sweetness with a funky aftertaste.
SEÑOR SOTOL – DURANGO
The story tells that there were three characters who survived the desert.
These characters are called: El Maestro Sotolero, the coyote and the sotol; all three have coexisted and lived together in the same environment since the first memories of them.
The noble sotol plant managed to adapt to extreme conditions of high temperatures and to receive few amounts of water and even so, it allows the Master to have it available to provide him with food, footwear and that spiritual drink called sotol, which managed to calm his soul.
The Master Sotolero, inhabitant of the arid deserts, decided to continue with the tradition inherited by his grandparents of producing sotol; out of tradition, out of love or simply by way of supporting his family.
The coyote, an animal hated and loved by man, had to learn to make his cunning his best survival weapon in the face of the excessive urbanism of man, to know when to go hunting, when to hide, when to move in a herd and when alone.
CLAN COYOTE (CONT’D)
Through the Chihuahuan desert you can see the three of them, the teacher jimando a sotol under the strong 40-degree heat, while in the background a coyote that walks alone, observes the man jimando and then continues walking.
Sotol Coyote is a tribute to these three characters; that they have never wavered before what has been presented to them throughout time and history; Sotol Coyote was born to be known, appreciated and remembered. We are a survival story.
SOTOL COYOTE ALDAMA CHIHUAHUA
SOTOL COYOTE NOMBRE DE DIOS DURANGO
SOTOL COYOTE VIBORA: TRIUNFO DEL DESIERTO
LEARN MORE HERE: https://us.clancoyote.mx/
SOTOL LA HIGUERA
A spirit that is rooted in tradition for the desert regions of Northern Mexico. Made from the wild agave known as “Desert Spoon,” that is crushed by axe, fermented with wild yeast, and finished by a double distillation in copper alembic stills.
SOTOL LA HIGUERA – WHEELERI
The Wheeleri has a rounded balance of smoked herbs and fruit. The nose is more herbal with hints of smoke. The palate shows more of the herbs with hints of pineapple.
SOTOL LA HIGUERA – CEDROSANUM
The Cedrosanum has mineral and caramel notes on the nose. Smoked grass and cedar on the palate. The finish is dry and the texture has a near perfect balance.
SOTOL LA HIGUERA – LEIOPHYLLUM
The Leiophyllum has notes of wet soil and ash. The palate is meaty with notes of salami. The finish gets fruity with notes of peaches and bananas.
MOUNTAINS OF COAHUILA, COAHUILA
The mountains of Coahuila offer the true essence of pure and natural wildness, with the plants being completely organic by nature.
SOTOL COAHUILA – BLANCO