Hacienda De Chihuahua

Hacienda de Chihuahua is Mexico’s most recognized sotol brand, produced in the state of Chihuahua from wild-harvested Dasylirion wheeleri — also known as Desert Spoon — a plant native to the Chihuahuan Desert. Unlike tequila and mezcal, which are produced from agave, sotol is made from a different plant genus entirely, producing a distinctly herbal, grassy, and mineral spirit unique to the northern Mexican desert.

The Dasylirion plant takes 15 years or more to mature before harvest — significantly longer than agave. Wild harvesting from the Chihuahuan Desert is regulated to preserve the plant population. Hacienda de Chihuahua cooks the hearts in traditional ovens, ferments naturally, and distills in copper pot stills for each expression.

The Hacienda de Chihuahua Lineup

Plata — Unaged. The purest expression of wild Dasylirion character — herbal, grassy, and mineral with a dry finish. Reposado — Rested in American oak for 4–6 months. Adds subtle vanilla and wood softness while preserving the Dasylirion character. Añejo — Aged 12 months in American oak. More oak influence — vanilla, dried herbs, and toasted wood over the Dasylirion base. H5 Extra Añejo — Aged 5 years in oak. The most complex and oak-integrated expression in the lineup.

Browse all tequila and mezcal at Wooden Cork.

Frequently Asked Questions

What is sotol and how is it different from tequila and mezcal?

Sotol is a distilled spirit made from the Dasylirion plant — a different plant genus from agave entirely. Tequila and mezcal use Blue Weber agave or other agave varieties. Sotol tends to be more herbal, grassy, and mineral compared to the sweeter or smokier profiles of agave spirits. It is also geographically distinct — produced exclusively in the northern Mexican states of Chihuahua, Coahuila, and Durango.

Why is sotol so rare?

The Dasylirion plant takes 15+ years to mature before it can be harvested — far longer than most agave. Wild-harvest populations are regulated to prevent overharvesting. The combination of long plant maturation, geographic specificity, and limited production scale keeps sotol supply well below that of tequila or mezcal.