When we talk about Mexican drinks, tequila and mezcal often take center stage. However, there is another ancient spirit with a unique history, an unparalleled flavor, and deep roots in northern Mexico: sotol . Recognized as a Designation of Origin in the states of Chihuahua, Durango, and Coahuila , sotol not only represents the soul of the Mexican desert, but also centuries of tradition and cultural identity.
What is sotol and where does it come from?
Sotol comes from the Dasylirion wheeleri plant, popularly known as " sotol " or " desert spoon ." Unlike agave, which is the origin of tequila and mezcal, sotol belongs to a different botanical family, although the distillation process is similar.
For centuries, the indigenous peoples of northern Mexico used this plant for food, medicine, and rituals. Archaeological evidence has been found in caves in Chihuahua showing carbonized sotol remains more than 800 years old, confirming that it was an essential part of these communities' daily life.
With the arrival of the Spanish colonizers, sotol began to be distilled by hand, becoming a spirit that to this day retains its rustic, intense character, deeply connected to the land.
Types of sotol: a diversity of the desert
Like tequila or mezcal, sotol is classified according to its maturation process and the way it is produced:
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White Sotol
Freshly distilled, crystal-clear, and with pronounced herbal and mineral notes. It's best enjoyed neat or in cocktails, as it preserves the purest essence of the plant. -
Sotol Reposado
Aged in oak barrels for 3 to 12 months. It acquires golden tones and notes of vanilla, wood, and spices. Perfect for those seeking a balance between freshness and smoothness. -
Aged Sotol
Aged for over a year in the barrel, this aged sotol is profound, with complex flavors reminiscent of caramel, cocoa, and nuts. An ideal experience to sip slowly from a glass. -
Artisanal or Wild Sotol
Made from wild-harvested plants, it typically has a smokier profile, with intense undertones that reflect the desert terroir.
Ways to take sotol
1. Alone and in a glass (the traditional way)
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It is ideal to enjoy it in a Riedel tequila glass or a white wine glass.
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Serve a small portion (1 oz – 1.5 oz).
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Take a small first sip to get your palate used to the flavor, then enjoy it slowly.
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White sotol stands out for its herbal and mineral notes; reposado and añejo wines are more complex, with flavors of wood, spices, and nuts.
This is the most recommended way to appreciate its aromas and nuances.
2. With an accompaniment (pairing)
Sotol combines very well with:
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Charcoal-grilled meats (very northern).
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Dishes with dried chili and spices.
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Strong cheeses like Mennonite (from Chihuahua).
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Dark chocolate or desserts with cocoa (for aged sotol).
3. In cocktails
Although sotol is little known outside of northern Mexico, it's increasingly being used in mixology. It replaces tequila or mezcal in classic recipes:
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Sotol Margarita → with lemon and orange liqueur.
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Sotol Mule → with ginger beer and lemon.
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Sotol Negroni → replacing gin.
White sotol is often used for fresh cocktails, while reposados and añejos work for more sophisticated drinks.
History and cultural relevance
Sotol is not just a drink, but a symbol of resistance and tradition. During the Prohibition era in the United States (1920–1933), many clandestine distilleries in Chihuahua smuggled sotol to Texas and New Mexico. However, for decades the Mexican government banned its legal production, as it was viewed as an “illegal” drink or one of low prestige compared to tequila.
It wasn't until the late 20th century that sotol was revalued, and in 2002, it obtained its Designation of Origin . Since then, artisanal brands and sustainable projects have revived this beverage, positioning it in prestigious bars and restaurants both in Mexico and abroad.
Today, sotol is part of the Mexican premium beverage movement, along with mezcal and tequila, and is conquering palates in international markets, from New York to Tokyo.
Sotol and wine tourism in the north
Visiting Chihuahua, Durango, or Coahuila isn't just about exploring spectacular desert landscapes, but also about exploring the sotol route. There are farms and producers that offer tours to learn about the artisanal process: from harvesting the plant to fermentation and distillation.
These experiences not only boost the local economy, but also convey the importance of preserving a tradition that was nearly lost.
Sotol is more than a distillate , it is a beverage that connects with the earth, with the history of northern Mexico and with the roots of a people who have managed to transform the desert into liquid tradition. Discover our variety at Sotol – Vinosylicores.com
Just as tequila represents Jalisco and mezcal represents Oaxaca, sotol is the symbol of northern Mexico. And today, thanks to its recognition and the passion of artisanal producers, we can toast with a drink that holds centuries of culture in every drop.
If you want to celebrate authentically and explore new flavors, at Vinos y Licores you'll find a selection of artisanal and premium sotoles, ready to bring the magic of the desert to your table.
