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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
  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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