Margaritas

[Tetge]

I didn't know what Sotol was so I looked it up:

Sotol is a distilled spirit made from the Dasylirion wheeleri (commonly known as Desert Spoon or, in Spanish, sotol), a plant that grows in northern Mexico, New Mexico, west Texas, and the Texas Hill Country. It is known as the state drink of Chihuahua, Durango and Coahuila. There are few commercial examples available. It is produced in a manner similar to the more common artisanal mezcals of central Mexico.

The Desert Spoon takes approximately 15 years to mature and yields only one bottle of sotol per plant. It typically grows on rocky slopes in the Chihuahuan desert grassland between 3,000 and 6,500 feet above sea level. Unlike agave, which flowers only once in its lifetime, sotols produce a flower stalk every few years. Once the plant matures, it is harvested like agave plants when mezcal or tequila are to be made. The outer leaves are removed to reveal the center core, which is taken back to the distillery. The core can then be cooked and/or steamed, shredded, fermented, and distilled.

[jhwalker]

I didn't know what Sotol was so I looked it up:

Sotol is a distilled spirit made from the Dasylirion wheeleri (commonly known as Desert Spoon or, in Spanish, sotol), a plant that grows in northern Mexico, New Mexico, west Texas, and the Texas Hill Country. It is known as the state drink of Chihuahua, Durango and Coahuila. There are few commercial examples available. It is produced in a manner similar to the more common artisanal mezcals of central Mexico.

The Desert Spoon takes approximately 15 years to mature and yields only one bottle of sotol per plant. It typically grows on rocky slopes in the Chihuahuan desert grassland between 3,000 and 6,500 feet above sea level. Unlike agave, which flowers only once in its lifetime, sotols produce a flower stalk every few years. Once the plant matures, it is harvested like agave plants when mezcal or tequila are to be made. The outer leaves are removed to reveal the center core, which is taken back to the distillery. The core can then be cooked and/or steamed, shredded, fermented, and distilled.

Sounds 'spensive... I, however have been blessed by the gods to consume 6 oz of http://tequilaapasionado.mx/tequila-bes ... ho-blanco/#

esta noche. When I am pooch-faced, the espanol pours out of mi alma. So much so that I must hit the sack, as tomorrow morning I deliver food to a campo school -- part of my weekly " do a little good shit" activity. God help me if I don't set the alarm. The Mexican munchkins will go hungry.