Balam Sotol Desierto is made in the state of Chihuahua, Mexico, a region well-known for it’s production and history of sotol distillation.
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About this sotol
Balam Sotol Desierto is made with Dasylirion Wheeleri in Coyame, Chihuahua. In some resources, this sotol release is referred to as sereque, which is essentially synonymous with the term sotol or desert spoon. All of these terms are simply referring to the plant that is used to produce this spirit. The sotol plants are cooked in an underground oven and double-distilled in a copper alembic still.
Balam Raicilla and Sotol was launched in 2016 by Xavier Villagran. He has taken careful consideration to find raicilleros that were previously not commercializing their raicilla, which has a reputation of being the moonshine of Mexico. Balam was the second brand of raicilla to legally enter the United States market. Villagrán sources artisanal spirits: mezcals in Oaxaca, raicilla in each of the three distilling regions of Jalisco (costa, sierra, llano), sotols from Chihuahua and Durango, and the rare churique from the tiny agave lechugilla.