Sotol

Sotol is a spirit of Mexico, in taste and production comparable to the better-known tequila. Sotol is considered the national drink of Chihuahua, the largest state of Mexico and may only be produced in the states of Chihuahua, Coahuila and Durango. Sotol is not distilled from agave, but from Dasylirien and takes its name from the Dasylirion wheeleri ( Rauschopf, in engl. Well Dessert spoon, Spanish Sotol or Sereque ). The taste varies according to Sotol Dasylirien used and is similar to tequila, but does not belong to the family of Mezcal. As with tequila, there are the following categories:

• Blanco: clear, transparent Sotol. After distillation immediately bottled.
• Reposado: Sotol has rested at least two months in oak containers.
• Añejo: Sotol at least one year stored in oak containers.

Dasylirien are wild plants and the distribution area extends from southern Arizona to Mexico. At harvest, the leaves are cut and the core is pierced. The core pieces ( piña = pineapple ) are heated in ovens at 100 degrees for up to 72 hours or in an autoclave under pressure for about 12 hours until they are soft. Result, the sugar is converted into simple sugars. Then cool the hearts and crushed. Will shred After the " Aguamiel " (honey water) pressed and fermented out about three days with the addition of yeast until a milky white pulp with a bitter or sour taste is. This " soup " is happening and doubly distilled. Sotol who stores a year in barrels and thus matures into Añejo is distilled three times. The distillate is mixed with water on Alc. 38% -40 % vol. diluted. Thereafter, the Blanco is bottled or aged in oak casks for Reposado and Añejo.