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Raicilla / Sotol
When thinking about Raicilla, Mezcal is usually a good reference point but this something different. Made in Llano Grande in Jalisco, using the Agave Rhodacantha, the Agave are roasted in an above-ground adobe oven over hot stones. Somewhere between a classic pit for Mezcal production and a Tequila oven. After that the Agave are hand-ground and distilled twice in a wooden-still (made from the Higuera Blanca tree).
Sotol is the name of both the spirit and the plant from which it is made within its own denomination of origin in Chihuahua. A cousin to Agave, it’s a smaller plant with fewer yields, only about 1/4 to that of a typical Agave field. It’s also more fibrous, which requires it be chopped, not pressed, like Agave. The Sotol is roasted and steamed, then double-distilled in small, copper stills…
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