The global interest in spirits is finally expanding to the more remote regions of Mexico, beyond Jalisco and Oaxaca, and into the state of Chihuahua where Ocho Cientos is distilled from the Sotol plant. Known as the "Desert Spoon," Sotol produces a more savory, rustic flavor than the standard Blue Agave Tequilas. Ocho Cientos is one of the most polished versions we've ever tasted, but it never loses the tangy, roasted flavor of cooked Sotol. Similar to mezcal, the blanco offers big, spicy pepper, a mouthful of roasted cactus, and a dry, almost tannic finish that one can almost sink their teeth into. It's potent stuff and it mixes beautifully into cocktails, adding an accent of savoriness that is often missing from a Margarita (hence, why some like to add salt).