Sotol, like tequila, is a kind of  mezcal, but the similarity ends there!

For more than 800 years this century-old drink has been made by the Anazasis and Tarahumara tribes. Today Sotol Hacienda de Chihuahua harvests the sotol plant from the wild, thus preserving its organic and natural character.

The Sotol drink inherits from this wild plant a spirit that is only forged in the constant fight against a harsh and hostile environment.

Furthermore, in order to make a bottle of Sotol Hacienda de Chihuahua, a whole plant over 15 years old is required, a characteristic that makes it a highly appreciated product and that distinguishes it from other beverages of its kind.

Its slow steam cooking, fermentation with champagne yeasts, double alembic column distillation, as well as resting for at least 6 months in new French white oak barrels, achieve an extraordinary spirit that is appreciated in its fine, unique aroma, soft and natural that when adding a presentation worthy of its rich tradition results in an additional contribution of Chihuahua to the world, which alone or mixed gives the true fan a unique experience.

The Hacienda Tabalaopa, whose Manor House was established in 1881, has witnessed the production of sotol since the seventeenth century, and there this traditional drink of the region has historically been treasured, being reserved for its distinguished landowners and guests.

All this carefully supervised by our Engineer Winemaker José Daumas graduated from Ecole Nationale Superieure Agronomique de Montpellier France and who has experience in renowned firms such as Martell, Moet Chandon and Larsen.