This is the first video of yours I’ve seen. I’m a huge tequila fan, and I just picked up a bottle of Sotol so I looked it up and found this video. I love your presentation, your style, the not too loud music in the background, and you’re clearly engaging. Damn good video and you just earned a sub.
Thank you so much Ryan!! I really appreciate that my friend. I'm glad you enjoyed the video and the overall style. Also super pumped you subscribed! Let me know if you have any suggestions or any video ideas you'd like to see!! 😁
Great video! I've never even heard of Sotol, and loved the background you gave. I'm wondering if here in Phoenix AZ, I can find some cool options... definitely going to do some research!!
Thank you so much! I'm glad you enjoyed it! And in my research I saw that Sotol grows in the Arizona desert as well, so I think there's a Great chance you'll be able to find something cool as well! Let me know if you actually haha I would love to learn more. It's such a wonderfully delicious spirit and very unique and earthy!
So funny you mention this! I visited Phoenix for the first time ever just two weeks ago, and we went to a random restaurant right when we got into town and it was a Mexican place with a full sotol bar! It’s called Testal Mexican kitchen. I personally hate sotol but the restaurant is amazing so I definitely recommend checking it out.
Thank you friend! Glad you enjoyed it! And I would love to do a review on the Añejo but i just haven't got a bottle quite yet! As soon as I do I will look to do one
When I was given sotol for the first time, it went down smoother for me than tequila, I guess since my ancestors were from northern Mexico instead of central Mexico
Thank you so much my friend!! I'm glad you enjoyed it and I really appreciate it So I plan on making a video on Raicilla but at the moment I only have Pizcadores Raicilla but I've heard great things about the La Venenosa. So I may wait until I can get my hands on it to make the Raicilla video.
I love Sotol and Raicilla both. Have you ever had Oaxacan rum/aguardiente? Paranubes makes a handcrafted rum/aguardiente that is heavenly. If you can pick up a bottle. It changed my mind about aguardiente.
Funny that you say that, I just got a bottle of Paranubes this week and I love it! Its a lot like Cachaça but stronger which i quite liked. I'm super excited to get to play with it and maybe make a video on it soon! I really enjoyed the flavor if it. Along with the Paranubes i got a Bottle of Raicilla and Bacanora as well which I'm super pumped to get to experiment with as well. I genuinely fell in love with Sotol when I tried it in the cocktail called the Matador Norteno, which I actually made a video on that'll be coming out on Wednesday. Its such an awesome spirit. I love the subtle smoke and the earthier elements to it.
@@Lui_Fern We had a Zoom hangout with Francisco from Paranubes while tasting samples. It was crazy informative and a lot of fun. His passion for the brand was infectious.
Do you know the rules on Sotol? Similar to tequila where distillers can add additives, etc up to 1% for aged products? Just trying to get a gauge for how “clean” it is…? Thanks!!
So I'm not sure why exactly it's bottled at 38%, but i think that since it's aged it could be bottled at a higher ABV. I was slightly disappointed in the Reposado. It didn't have much about it for me. It was good don't get me wrong but it didn't stand out really. The silver was excellent.
Not yet! It's on my list though as soon as I an get a bottle of Charanda. I gave a bottle of Paranubes that I love so i can't wait to do that video!! 😁
I hate to be that guy but Denominations of origin absolutely apply globally, in the US itself for example any product that does not follow Mexico's rules of Tequila can not be branded as Tequila in the US, this also applies with Canada and other countries in Europe who also have a trade agreement with Mexico. Sotol isnt enforced as harshly as Tequila and Mezcal (even Mezcal itself the rules were also not as apply as before it became popular a few years ago) so technically you can't make sotol in the US and call it "Sotol" because its outside of those mexican states but there isnt such a harsh pressure from the mexican government when it comes to this spirit at all.
Are there "weird" or other very specific spirits made in Mexico other than agave spirits and sotol ? Like, crossbreed between sotol and agave, or spirits made from other plants, fruits, cactus maybe, endemic to Mexico ? :) Also, I wish I could get Sotol in my country (and more mexican spirits) but sadly it's not available here. I've seen it on a website (but out of stock) and it was the platinum version of the one you taste here (Hacienda de Chihuahua) and it was priced at 64€ (70$), it felt like a bit overpriced to me but maybe I'm wrong ?
So there are other funky Mexican spirits such as Raicilla and Bacanora. I've done a video on Raicilla a little while back. And there is also Mexican rum which is quite unique as well. Sorry to hear about the lack of sotol available. I think Hacienda Chihuahua is a bit overrated but it's not bad. I prefer Por Siempre myself. But i do have some Hacienda Chihuahua at my bar. And usually for me it costs $50 but i can imagine with the exportation it being more expensive
@@Lui_Fern Thanks for the answer ! I'll check on the video on Raicilla then ! I'm really curious and becoming more and more of a spirit nerd and I still want to expand my collection ! I recently found some stores where I'm able to find almost all sorts of american whiskeys (except Texas Whiskey still lacking in my collection.. x) ) but it's so hard to get good tequilas (or at least 100% agave) around here. The only I could get until now are the blanco and reposado Espolon 100% agave, 1800 Añejo, some cheap cut down tequilas, Gusano Rojo Mezcal and Monte Lobos Mezcal and that's all :(
There's loads of weird spirits being made in Mexico, but a lot of them are hard to find. They make spirits distilled from various fruits. I've seen a lot with mango recently as well as tuna (the fruit from cactus). Bacanora as mentioned is essentially mezcal made specifically in Sonora and with the Pacifica (espadin) variety, Raicilla is made in Jalisco with various agaves. Tends to be pretty funky and earthy. A new DO that is in the works is Tuxca made in Colima which again is another type of mezcal although can't be called it. There's Comiteco which is a distillate made from agave sap in Chiapas which is wildly different in flavour since its not from cooked pinas. Sotol is actually made all over Mexico, but will have different names to respect the DO. In Sonora they call it Palmilla and in Oaxaca it is called Cucharillo for example. There is no crossbreed between sotol and agave since they're actually from a different genus, however you can find producers who will make a blend of the two in a spirit. Each state has unique agave species and methods, so its worth looking into individual states and tasting the nuances between them because they are very different. Chihuahua for example while specializing more in Sotol will make agave spirits as well, but they call it Lechuguilla there since they don't have the DO. Also Mexican rum can get really interesting. A lot of it is made from fresh pressed sugar cane juice, but often you'll see a blend with molasses and they get really, really funky and awesome! Another project I've seen recently which is intriguing although not my favorite is 100 percent corn whiskey made from various heritage corn species native to Mexico. That covers all the basis that I'm aware of, but that's really a superficial overview. Its a deep world to get into with Mexican spirits. Enjoy the search!
@@almageist Wow that's really interesting ! I wish I can someday travel to Mexico and be able to find and try some of those spirits ! Thanks for your detailed answer !
Hi Andrew! So Sotol can be hard to find, but i would recommend Pizcadores Sotol, Hacienda de Chihuahua Sotol. There is also Sotol Por Siempre which is very well regarded as well! Let me know if you have any other questions! 😁
@@Lui_Fern hi I was looking for a tequila to go with my mezcal and sotol. Could you suggest a reposado or anejo at £50 or so .I look at a list that is long and not sure what to pick. If it is possible could you suggest a product with abv over 40 as I like my spirits neat. Thanks for your advice in a different area Andrew
@@andrewmainprice2179 absolutely! So I'm not sure what's available in the U.K but for me, my favorite bottles of tequila are from a brand called Partida. They are around 45/50 USD $ but if you wanna splurge, Fortaleza is highly regarded as one of the best well made tequilas. Now if you want bang for your buck, Lunazul have an incredible lineup of all three age expressions and they are easier on the wallet. And of Course my friend! Always here to help
@@Lui_Fern Thanks for the suggestions and advice on value. It is great to have knowledge and be prepared to share it. Thanks so much for your time Andrew
Actually it is a Native American drink that predates the state of Mexico. Mescalero and Chiricahua Apache produced the beverage by pit baking the crowns, crushing and mixing them with water, then allowing them to ferment. Thanks for leaving this out.
There's a bit of misinformation, like Agave is also a succulent. Succulence has nothing to do with the taxonomy of the genus Dasylirion or Agaves. Also, seemed a bit repetitive and confusing as to... Sotol can be made in the three northern Mexican states, but then you keep mentioning Texas. Which is in fact making a Desert Spoon distillate, albeit outside the Sotol Denominación de Origen. There's a few other Mexican states also distilling it, but they do not call it Sotol of course.
@@lucask4330 Although the declaration is through the Mexican federal government, the declaration is then agreed upon by international treaties. For example, the World International Property Organization, recognized Sotol as a distinct Mexican product. A declaration the USA has chosen to ignore.
@@UncorkedVintageAcademia Yea its pretty fucked up. The producers in Texas want to argue there's a history there too, but there really isn't. Maybe when the Mexicans were there before, but its no longer the case and there's no continuous history of production in the area where it has ties to the culture. Its unfortunate since it would be easy enough to just call it something else, but they want to piggy back on the prestige of the historical name.
Little watered down in my opinion although the Nocheluna is decent. There's fuller proof stuff out there that's super complex and much more interesting. Origen Raiz, Flor Del Desierto and La Higuera are much better in my opinion.
I'm from Texas but my Grandparents on my mom's side are from Northern Mexico (Chihuahua, Coyame) I had homemade Sotol in Odessa before. My Tias and Tios would make a warm spicy punch(ponche). Fruity gasoline, I call it Mexican moonshine. Also, if you love cheese, get your hands on some authentic Asadero from Chihuahua. I have family that makes both so idk how else to source these things!!!!
Desert was my introduction to sotol
Your videos on tequila have changed my life. I enjoy Fortaleza, El Tesoro and many more tequilas because of your advice. Thanks Chad
Hey Chad thank you so much for the kind words! Happy you've been enjoying the videos 😁🙏
And now my quest begins finding Fortaleza since finding this channel a couple weeks ago 😂
This is the first video of yours I’ve seen. I’m a huge tequila fan, and I just picked up a bottle of Sotol so I looked it up and found this video. I love your presentation, your style, the not too loud music in the background, and you’re clearly engaging. Damn good video and you just earned a sub.
Thank you so much Ryan!! I really appreciate that my friend. I'm glad you enjoyed the video and the overall style. Also super pumped you subscribed! Let me know if you have any suggestions or any video ideas you'd like to see!! 😁
Great video! I've never even heard of Sotol, and loved the background you gave. I'm wondering if here in Phoenix AZ, I can find some cool options... definitely going to do some research!!
Thank you so much! I'm glad you enjoyed it! And in my research I saw that Sotol grows in the Arizona desert as well, so I think there's a Great chance you'll be able to find something cool as well! Let me know if you actually haha I would love to learn more.
It's such a wonderfully delicious spirit and very unique and earthy!
So funny you mention this! I visited Phoenix for the first time ever just two weeks ago, and we went to a random restaurant right when we got into town and it was a Mexican place with a full sotol bar! It’s called Testal Mexican kitchen. I personally hate sotol but the restaurant is amazing so I definitely recommend checking it out.
@@danielblack5196 lol
Yer killin’ me with these new spirits Lui! 😂 Now I’m going to have to track this down.
Hahahaha I'm sorry!! Also I got a few more coming in the next couple of weeks as well 😂😂
Dude I'm loving these under the radar cocktails! Lots of channels have done North American classics, but these are so awesome!
I'm glad you're enjoying it man! I'm trying to bring more attention and education to these lesser known South and Latin American spirits!
Great overview! Would love to hear more about it and especially an informative review of Añejo Sotol and how it compares to Reposado.
Thank you friend! Glad you enjoyed it!
And I would love to do a review on the Añejo but i just haven't got a bottle quite yet! As soon as I do I will look to do one
When I was given sotol for the first time, it went down smoother for me than tequila, I guess since my ancestors were from northern Mexico instead of central Mexico
Same lol
Interesting, I've had three bottles of Sotol for a few years now. In NYC some of the top liquor stores have a few great bottles. Thanks for posting
You're so welcome! Glad you enjoyed it. And yeah sotol is hard to find in Suburban Boston. But it's becoming more readily available
Really good explanation.
Glad you liked it!
i love any products coming from agave! Sotol is great!
Yes it really is! 😁
Great Job! How about a video on one of the Raicillas from La Venenosa. They are mind blowing!
Thank you so much my friend!! I'm glad you enjoyed it and I really appreciate it
So I plan on making a video on Raicilla but at the moment I only have Pizcadores Raicilla but I've heard great things about the La Venenosa. So I may wait until I can get my hands on it to make the Raicilla video.
My Grandfather made Sotol many years ago. Good stuff. I have 30’years old bottles of this stuff.
That's awesome! I'm jealous hahaha
@@Lui_Fern your video is a very good description of what Sotol is all about. Thanks
@@joelrojas2609 thank you for saying so! That really makes me happy to hear form you 😁🙏
@@Lui_Fern I following you on Tictok now as well, Good stuff. I’m Agaveseeker on there.
@@joelrojas2609 oh awesome! Thank you so much 😁 I'll keep an eye out for you on there!
I love Sotol and Raicilla both. Have you ever had Oaxacan rum/aguardiente? Paranubes makes a handcrafted rum/aguardiente that is heavenly. If you can pick up a bottle. It changed my mind about aguardiente.
Funny that you say that, I just got a bottle of Paranubes this week and I love it! Its a lot like Cachaça but stronger which i quite liked. I'm super excited to get to play with it and maybe make a video on it soon! I really enjoyed the flavor if it.
Along with the Paranubes i got a Bottle of Raicilla and Bacanora as well which I'm super pumped to get to experiment with as well.
I genuinely fell in love with Sotol when I tried it in the cocktail called the Matador Norteno, which I actually made a video on that'll be coming out on Wednesday. Its such an awesome spirit. I love the subtle smoke and the earthier elements to it.
@@Lui_Fern We had a Zoom hangout with Francisco from Paranubes while tasting samples. It was crazy informative and a lot of fun. His passion for the brand was infectious.
@@LostInSpice ahh!!! I'm jealous haha! That sounds incredible!
@@Lui_Fern Scored a bottle of Charanda Uruapan Blanco this weekend. It's tasty too.
@@LostInSpice that's on my list of things to get next! I wanna compare it to the Paranubes.
Nice informative video and nice presentation
Thank you Lou! Much appreciated! I like your work as well 😁😁🙏
@@Lui_Fern -Thank You
@@longislandloutequila7208 you're very welcome! 😁🙏
I learn so much about spirits I have never heard of. Great job Lui!!
Thank you! Glad you enjoyed it! 😁 Happy I'm able to bring you some value and share some of the knowledge I have
Do you know the rules on Sotol? Similar to tequila where distillers can add additives, etc up to 1% for aged products? Just trying to get a gauge for how “clean” it is…? Thanks!!
Love your videos. I really like the Dessert Door Sotol (Aged). Like you said "if you made a baby with a great Tequila and a great Mezcal..."
Thank you!! I'm so happy to hear that and I'm glad you enjoyed it! 😁 I'm a huge fan of sotol. It's really incredible
What are your thoughts and do you know why the Reposado is only bottled at 38%?
So I'm not sure why exactly it's bottled at 38%, but i think that since it's aged it could be bottled at a higher ABV. I was slightly disappointed in the Reposado. It didn't have much about it for me. It was good don't get me wrong but it didn't stand out really. The silver was excellent.
tried my first Sotol at IZO in Durango - had to order some, including their mezcal
Have you already done a video on Michoacán rum - charanda?
Not yet! It's on my list though as soon as I an get a bottle of Charanda. I gave a bottle of Paranubes that I love so i can't wait to do that video!! 😁
I hate to be that guy but Denominations of origin absolutely apply globally, in the US itself for example any product that does not follow Mexico's rules of Tequila can not be branded as Tequila in the US, this also applies with Canada and other countries in Europe who also have a trade agreement with Mexico. Sotol isnt enforced as harshly as Tequila and Mezcal (even Mezcal itself the rules were also not as apply as before it became popular a few years ago) so technically you can't make sotol in the US and call it "Sotol" because its outside of those mexican states but there isnt such a harsh pressure from the mexican government when it comes to this spirit at all.
Are there "weird" or other very specific spirits made in Mexico other than agave spirits and sotol ? Like, crossbreed between sotol and agave, or spirits made from other plants, fruits, cactus maybe, endemic to Mexico ? :)
Also, I wish I could get Sotol in my country (and more mexican spirits) but sadly it's not available here. I've seen it on a website (but out of stock) and it was the platinum version of the one you taste here (Hacienda de Chihuahua) and it was priced at 64€ (70$), it felt like a bit overpriced to me but maybe I'm wrong ?
So there are other funky Mexican spirits such as Raicilla and Bacanora. I've done a video on Raicilla a little while back. And there is also Mexican rum which is quite unique as well.
Sorry to hear about the lack of sotol available. I think Hacienda Chihuahua is a bit overrated but it's not bad. I prefer Por Siempre myself. But i do have some Hacienda Chihuahua at my bar. And usually for me it costs $50 but i can imagine with the exportation it being more expensive
@@Lui_Fern Thanks for the answer ! I'll check on the video on Raicilla then !
I'm really curious and becoming more and more of a spirit nerd and I still want to expand my collection !
I recently found some stores where I'm able to find almost all sorts of american whiskeys (except Texas Whiskey still lacking in my collection.. x) ) but it's so hard to get good tequilas (or at least 100% agave) around here.
The only I could get until now are the blanco and reposado Espolon 100% agave, 1800 Añejo, some cheap cut down tequilas, Gusano Rojo Mezcal and Monte Lobos Mezcal and that's all :(
There's loads of weird spirits being made in Mexico, but a lot of them are hard to find. They make spirits distilled from various fruits. I've seen a lot with mango recently as well as tuna (the fruit from cactus). Bacanora as mentioned is essentially mezcal made specifically in Sonora and with the Pacifica (espadin) variety, Raicilla is made in Jalisco with various agaves. Tends to be pretty funky and earthy. A new DO that is in the works is Tuxca made in Colima which again is another type of mezcal although can't be called it. There's Comiteco which is a distillate made from agave sap in Chiapas which is wildly different in flavour since its not from cooked pinas. Sotol is actually made all over Mexico, but will have different names to respect the DO. In Sonora they call it Palmilla and in Oaxaca it is called Cucharillo for example. There is no crossbreed between sotol and agave since they're actually from a different genus, however you can find producers who will make a blend of the two in a spirit. Each state has unique agave species and methods, so its worth looking into individual states and tasting the nuances between them because they are very different. Chihuahua for example while specializing more in Sotol will make agave spirits as well, but they call it Lechuguilla there since they don't have the DO. Also Mexican rum can get really interesting. A lot of it is made from fresh pressed sugar cane juice, but often you'll see a blend with molasses and they get really, really funky and awesome! Another project I've seen recently which is intriguing although not my favorite is 100 percent corn whiskey made from various heritage corn species native to Mexico. That covers all the basis that I'm aware of, but that's really a superficial overview. Its a deep world to get into with Mexican spirits. Enjoy the search!
@@almageist Wow that's really interesting ! I wish I can someday travel to Mexico and be able to find and try some of those spirits ! Thanks for your detailed answer !
I tried Sotol!! It was La Higuera - have you tried that one?
I haven't tried that one yet. I'll have to keep an eye out for it. What did you think?
@@Lui_Fern I liked it! I've decided mezcal is a little funky for me. I felt like this particular Sotol was closer to tequila.
@@suem.1392 Interesting! Yeah mezcal can definitely be overwhelming in it's flavor
I've had sotol before It has this savory almost cheesy flavor
Doesn't it? Its a great funky flavor.
Try Bacanora from Sonora with is AMAZING.
Thank you friend! I will! 😁 I actually have a bottle at my bar. Need to crack it open
@@Lui_Fern make a video with it.
@@COYG I'm planning on it!! 😁🙌 Soon!
Can you get the other Spirits you mentioned in the U.S.A.?
Hi I am new to sotol what would you recommend thanks Andrew
Hi Andrew! So Sotol can be hard to find, but i would recommend Pizcadores Sotol, Hacienda de Chihuahua Sotol. There is also Sotol Por Siempre which is very well regarded as well!
Let me know if you have any other questions! 😁
@@Lui_Fern hi I was looking for a tequila to go with my mezcal and sotol. Could you suggest a reposado or anejo at £50 or so .I look at a list that is long and not sure what to pick. If it is possible could you suggest a product with abv over 40 as I like my spirits neat. Thanks for your advice in a different area Andrew
@@andrewmainprice2179 absolutely! So I'm not sure what's available in the U.K but for me, my favorite bottles of tequila are from a brand called Partida. They are around 45/50 USD $ but if you wanna splurge, Fortaleza is highly regarded as one of the best well made tequilas.
Now if you want bang for your buck, Lunazul have an incredible lineup of all three age expressions and they are easier on the wallet.
And of Course my friend! Always here to help
@@Lui_Fern Thanks for the suggestions and advice on value. It is great to have knowledge and be prepared to share it. Thanks so much for your time Andrew
@@andrewmainprice2179 you are so welcome! 😁 Lunazul is what I use at my bar so that's why I mentioned the value aspect. But always happy to share
Could these two sotols be considered baconoras
No, sotol is it's own thing. And because it's not made from agave I don't believe they can be bacanoras. From my understanding.
Actually it is a Native American drink that predates the state of Mexico. Mescalero and Chiricahua Apache produced the beverage by pit baking the crowns, crushing and mixing them with water, then allowing them to ferment. Thanks for leaving this out.
Sotol is the older spirit and less popular, but to be clear, tequila is a type of mezcal
It’s pronounced soh-tohl (both the “o”s sound the same) not so-tall
Thank you friend! I appreciate you clearing that up for me (and anyone else reading that) 😁
So it’s basically cactus liquor!?!?
There's a bit of misinformation, like Agave is also a succulent. Succulence has nothing to do with the taxonomy of the genus Dasylirion or Agaves.
Also, seemed a bit repetitive and confusing as to... Sotol can be made in the three northern Mexican states, but then you keep mentioning Texas. Which is in fact making a Desert Spoon distillate, albeit outside the Sotol Denominación de Origen.
There's a few other Mexican states also distilling it, but they do not call it Sotol of course.
Thank you for clearing that up! I appreciate you taking the time to write up that comment. Thank you for watching it and giving feedback
He says in the video, the Denominación de Origen only has power in Mexico
@@lucask4330 Although the declaration is through the Mexican federal government, the declaration is then agreed upon by international treaties.
For example, the World International Property Organization, recognized Sotol as a distinct Mexican product. A declaration the USA has chosen to ignore.
@@UncorkedVintageAcademia Yea its pretty fucked up. The producers in Texas want to argue there's a history there too, but there really isn't. Maybe when the Mexicans were there before, but its no longer the case and there's no continuous history of production in the area where it has ties to the culture. Its unfortunate since it would be easy enough to just call it something else, but they want to piggy back on the prestige of the historical name.
Sonora has Sotol
The best sotol in Chihuahua is Nochelune and Los Magos. That shit is liquid desert!
Little watered down in my opinion although the Nocheluna is decent. There's fuller proof stuff out there that's super complex and much more interesting. Origen Raiz, Flor Del Desierto and La Higuera are much better in my opinion.
I'm from Texas but my Grandparents on my mom's side are from Northern Mexico (Chihuahua, Coyame) I had homemade Sotol in Odessa before. My Tias and Tios would make a warm spicy punch(ponche).
Fruity gasoline, I call it Mexican moonshine. Also, if you love cheese, get your hands on some authentic Asadero from Chihuahua. I have family that makes both so idk how else to source these things!!!!
Oh man that's awesome to hear! That sounds incredible hahaha truly artisan stuff your family has there.
Reposado is 2months-1 year
Thank you for that. You're right. I was wrong in this one.
👍👍👍
😁😁🙌
Just wait until everyone finds out about Lechuguilla, Raicilla and Bacanora.
It’s like a wet cigar made out of over cooked asparagus