Sotol

The Indigenous People of the Chihuahuan Desert, such as the Jumano Pueblos and the Lipan Apache have made this traditional drink for centuries.

Other Natives of Chihuahua, such as the Rarámuri, fermented sotol juice into a beer-like alcoholic beverage as early as 800 years ago.

[1] Distillation technology was introduced in the 16th century by early Filipino immigrants who arrived via the Manila galleons to the coastal regions of western Mexico.

This technology and the knowledge of liquor production were acquired by the indigenous peoples who worked in the coconut plantations.

It typically grows on rocky slopes in the Chihuahuan desert grassland between 3,000 and 6,500 feet above sea level.