Sotol de Chihuahua
Yesterday, was Cinco de Mayo and many celebrated with tequila, margaritas, and mezcal. Right?!? We Americans do love a Cinco de Mayo party; however, Cinco de Mayo or the Fifth of May commemorates the Mexican victory over the French army at the Battle of Puebla on May 5, 1862. It’s often mistaken as Mexico’s Independence Day, but actually in Mexico the Mexican highly celebrated day is September 16th when Mexico was liberated from Spain.
So, personally if I were to celebrate being of Mexican heritage with something extra special on the Fifth of May or any day for that matter then it would be with my feisty rescue Chihuahua boy named “Torito” in English means little bull. Toro is definitely a bit bull-headed because he is in fact a “Chihuahua”. Did you know Chihuahua dogs are named after the state of Chihuahua in Mexico, and yes, these particular dogs originate from there too. The breed is thought to be descended from a small companion dog called Techichi, which was kept by the ancient Toltec. So, while the modern Chihuahua dog has been refined through breeding, its roots are firmly from Chihuahua, Mexico.
The beauty of Chihuahua, and the Chihuahuan Desert land spans from Northern Mexico to the vast parts of the southwestern United States in Texas, New Mexico, and Arizona. In the Chihuahuan Desert a plant called Sotol grows in the wild, this plant is also called Dasylirion, and is also known as the “desert” spoon. From this special plant which grows wild in the Chihuahuan Desert a beautiful and unique spirit is derived… called Sotol. Though Sotol shares some similarities with tequila and mezcal… Sotol is distinct in both its plant source and flavor profile being on the herbaceous and fruit forward side.
This is a Sotol plant!
The spirit Sotol Por Siempre is produced in Chihuahua, Mexico by the Jaquez family. Jacobo Jaquez is a six-generation Master Sotolero, or “Master Sotol Engineer”.
From the high desert slopes of the Sierra Madre Mountains in the heart of Chihuahua, Mexico, this unique spirit is distilled from the hearts of the wild harvest sotol. Sotol has been the vital desert plant that has sustained the people of this region for thousands of years. Two distillations in an alembic copper pot still preserves subtle complexities which are imparted by pit roasting and open-air fermentation.
In the background the high desert slopes of the Sierra Madre Mountains in the heart of Chihuahua, Mexico.
Jacobo Jaquez is a six-generation Master Sotolero, or “Master Sotol Engineer”.
Jacobo Jaquez explains the beginnings of building a Sotol firepit.
La piña… this is the base of the Sotol plant called “La piña” in English the pineapple.
Preparing the firepit…
Two distillations in an alembic copper pots…
Bottled Sotol Por Siempre!
Jacobo Jaquez and Becca Castillo!
My Chihuahua boy, El Torito Lindo y Sotol Por Siempre!
Thank you, Tom Lea Institute, for hosting a memorable trip in April 2024 to the Jaquez Sotol Farm, Casas Grandes-Mata Ortiz, and the UNESCO archeological site of Paquime in Chihuahua, Mexico.
¡Felicidades!
P.S. A big thank you to our generous tour guide Diana Acosta with Casa de Nopal in Casa Grandes, Chihuahua, Mexico.