As you journey through Mexican spirits, you may be familiar with tequila and mezcal, but have you ever heard of Sotol? Sotol is a distilled spirit derived from the Desert Spoon plant, also known as the sotol plant. While the plant was once incorrectly lumped in with agaves, it is a member of the asparagus family. It is native to the Chihuahuan desert region of northern Mexico and parts of Texas and New Mexico.
Sotol is a relatively unknown spirit, even in Mexico, but it is gaining popularity as a connoisseur’s delight. The spirit is distilled in Sotol distilleries called Vinatas and is highly valued for its pure, rich flavors.
Unlike mezcal, which is smoked in pits, Sotol is roasted in above-ground ovens to give it a smoky flavor. It received a Mexican denomination of origin in 2004, restricting legal production to the northern states of Chihuahua, Coahuila, and Durango.
Taste-wise, Sotol lands between tequila and smoky mezcals, making it a unique and exciting option for spirit lovers to explore.
Sotol has three basic classifications, which are similar to those of tequila:
- Plata or Puro – Un-aged and straight from distillation to the bottle, this classification is the purest expression of Sotol.
- Reposado (rested) – Aged several months to a year, this classification has a more mellow and complex flavor than Plata.
- Añejo – Aged for at least one year, this classification has a smoother, more refined taste with subtle wood notes.
Sotol may not be as well-known as tequila or mezcal, but it is a spirit worth exploring for those seeking something new and exciting. With its pure flavors and unique production process, Sotol truly represents Mexican spirits’ art and craftsmanship. So next time you’re looking for a new spirit to try, why not give Sotol a chance and discover Mexico’s best-kept secret?
