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  1. rosco betunada at |

    skimmed thru’ once before, um … after I came back from P.V. (axually’ Sigh-U-leeta) where I encountered Raicilla, only to then learn Tequila/Mezcal “wasn’t everything.” This was Feb. 2016 — tried to get Raicilla from local store — which they either wouldn’t or couldn’t get, but they had Sotol! the “top shelf” is the h.deCHIH ANEJO which I find to be eminently sip-able by itself, no ice, etc. so, i’ll try to find bacanora …

    Just wanted to say “thanks” for this exposition of ALL THINGS AGAVE (distilled spirits therefrom).

    Reply
    1. Douglas at |

      I’ve been bringing Raicilla home from PV for about 10 years now. First bottle was from Juan Duenos in an Adobe hut above San Sebastian del Oeste. Many of the tourist trap “tequila factories” have it if you know to ask. Last trip I picked up a bottle of Raicilla Reposado at the Botanical Gardens, first time I’ve seen it with a tax stamp on it and the most I’ve ever paid too. Also the smokiest I’ve had. There’s still plenty of Mexican moonshine available when you get off the beaten path too.

      Reply
  2. rosco betunada at |

    skimmed thru’ once before, um … after I came back from P.V. (axually’ Sigh-U-leeta) where I encountered Raicilla, only to then learn Tequila/Mezcal “wasn’t everything.” This was Feb. 2016 — tried to get Raicilla from local store — which they either wouldn’t or couldn’t get, but they had Sotol! the “top shelf” is the h.deCHIH ANEJO which I find to be eminently sip-able by itself, no ice, etc. so, i’ll try to find bacanora …

    Just wanted to say “thanks” for this exposition of ALL THINGS AGAVE (distilled spirits therefrom).

    Reply
  3. […] Mezcal, Tequila, Sotol, Bacanora, Raicilla, Pulque, and More… […]

  4. elrichiboy at |

    Most sotoles are cooked in the ground, like mezcal. The only one that I know of that’s cooked in ovens is Hacienda de Chihuahua, which is produced like tequila.

    Reply
  5. […] Mezcal PhD has a really useful article and chart of agave […]

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