Hacienda de Chihuahua Sotol-Plata

Chihuahua Manor only uses Wheeleri varieties of desert cypress plants to make high-quality Soto wine. Each plant is harvested manually under strict variety protection policies. It is steamed for 72 hours in a stone oven heated indirectly by coils to 212°F. After cooking, the sugary juice is mechanically extracted and fermented in stone tanks with champagne yeast for about 15 days. , the low-alcohol wine obtained after fermentation will be purified using a double-column copper still. The first column still is called a crusher. The purpose is to separate the organic matter in the low-alcohol wine and obtain water containing alcohol. The second column still is called a crusher. The column still is a distillation tower used to separate dangerous methanol from drinkable ethanol. After the distillation is completed, depending on product demand, some of it will be returned to the distillation tower for a third distillation to obtain more refined and high-quality products. Some of the products will be aged in French white oak barrels for 1-7 years and then bottled according to different years. Among them, the highest-end products need to be distilled three times and aged for 7 years to obtain the H5 wine.

In addition to strict control procedures, Chihuahua Estate has also obtained SFWSC World Spirits Competition awards and various certifications, including organic certification, gluten-free certification, non-GMO certification and kosher certification from USDA and other regions. etc.

Chihuahua Estate Soto does not have a smoky flavor like most Sotos on the market. All of its wines taste very pure and gentle, with complex herbal aromas and a touch of sweetness. Some barrel-aged wines It has achieved a perfect balance between Soto's unique herbal tone and oak barrel flavor. We believe this is the most suitable tequila spirit brand for pure drinking in Taiwan and the brand that best suits the tastes of Taiwanese people.