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Hacienda de Chihuahua Sotol Reposado is a spirit made at Hacienda de Chihuahua which is located in the town of Delicias in Mexico’s Chihuahua State. Hacienda de Chihuahua was founded in 1978 and in 2004 it was granted its own appellation. It the top of not just the Sotol market (of whom there are currently 5 producers) but also the Mexican Spirit market. Like its close cousin Tequila, Sotol is a type of mezcal. It is made from a plant called Dasylirion wheeleri which is commonly known as the Desert Spoon or Sotol in Spanish and can be found in Northern Mexico and West Texas. Locao Chichuahua Indians first discovered Sotol’s intoxicating effects over 800 years ago when it was made into a beery type drink called pulque. Tt was the arrival of the Spanish Conquistadors who bought European distillation techniques with them that allowed them to first start distilling pulque into spirit. The wild Sotol plants grow on rocky slopes in the Chihuahuan desert grassland between 3000 and 6500 feet above sea level. Each plant takes approximately 15 years to reach maturity and will produce approximately one bottle of spirit. On maturity the Sotol plants are harvested, the out leaves removed and the central core is taken to the distillery where master distiller José Daumas Gil de Partearroyo (an ex Cognac distiller) works his magic. There it is slowly steamed to concentrate the flavours and convert the starches to fermentable sugars, milled and then fermented with Champagne yeast . The alcoholic liquid produced, at this stage known as “aguamiel” is then distilled three times in a double-column copper still to achieve a high degree of purity. Sotol has an alcoholic strength of 78% ABV when it comes off the still. Hacienda de Chihuahua Sotol Reposado (meaning rested in Spanish) is then aged for at least 6 months to 1 year in new new charred French oak wine casks prior to bottling and release. This ageing process introduces colour, structure and a depth of flavour without altering the freshness and balance of the natural flavours.