Although sotol (Dasylirion spp.) grows from the US Southwest and Texas all the way down to Oaxaca, sotol spirits are strongly linked to the Mexican north—a voice of the desert.
The spirit’s denomination of origin, Chihuahua, Coahuila, and Durango, reflects this geographic association. Lately, as producers in other states have looked to diversify beyond mezcal production, we are finding sotols produced under names like palmilla (Sonora) and cucharilla (Oaxaca).
This event will feature some of the leading lights of the sotol world. Join Esteban Morales, Gerardo Ruelas, Sinohe Chacon, Sandro Cánovas, and Jacobo Jaquez as they take you through the details—including of course the flavors!—of the sotol tradition.
Price: $25