Sotol is a distillate made from a spiny succulent of the wild and untamed Dasylirion genus, also known as desert spoon. Unlike agave, the field-grown source for tequila and mezcal, sotol grows wild in the harsh wilderness of Northern Mexico and parts of Texas, Arizona and New Mexico. Its flavor is eerie and complex, with whispers of pine, earth, and a wisp of smoke. Making sotol is an ancient process rooted in fire and transformation—primal and wildly delicious.
Sotol originally hails from the rugged landscapes of Northern Mexico, where it’s been crafted for centuries—its unique lore would rival any folk tale. The Rarámuri people were among the first to tame this wild spirit, fermenting its essence long before the arrival of Spanish conquistadors. Harvested from desolate lands, the desert spoon plant is dragged to pit ovens, where it’s burned and broken, releasing its spiritual essence. The sotolero—like a modern-day sorcerer—ferments the liquid in wooden vats before distilling it in copper or steel.
Is sotol environmentally sustainable?
As befitting a spirit made for horror enthusiasts, sotol is a survivor. Unlike agave, which must be uprooted entirely to make tequila and mezcal, sotol’s roots remain intact when harvested, allowing it to rise again and again like a movie baddie in sequel after sequel. Agave fields must be repeatedly replanted, but sotol thrives in the wild without the need for cultivation. This makes sotol a tenacious spirit that endures through time – sustainable, untamed, and always vigilant. (Okay, it might not be vigilant.)
As Find Familiar’s original Master Blender Ale Ochoa used to say: “however you want!” Sotol is a versatile spirit that can be enjoyed many different ways, depending on your preference and experience with similar potables like tequila and mezcal. A few suggestions from us:
You’re right. A couple of cool tidbits about sotol: the dasylirion is classed in the Nolinaceae subfamily of the Asparagaceae family, which means it’s a relative of… asparagus (thankfully without some of that plant’s, uh, quirkier effects). It experienced a boom during Prohibition, thanks to its proximity to the border, but well-financed and better-connected rum, brandy, and tequila producers quashed it once legal production began again in the United States. It’s had a long and storied history worthy of the movies already, and we’re excited to add to its next chapter!
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