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Sotol is adistilled spirit made from the plants of the genusDasylirion, which grow in theChihuahuan desert of northernMexico,New Mexico,Arizona, and west and centralTexas. Sotol liquor is known as the state spirit ofChihuahua; however, the drink is also consumed inDurango andCoahuila. Sotol has a registeredDenominación de Origen from the government of Mexico since 2002, and may be produced only in Chihuahua, Coahuila and Durango.[1] Dozens of commercial examples are available.
Production of sotol spirits exists outside the Sotol Denomination of Origin in several regions such asSonora (where it is known as "Palmilla"),[2]Oaxaca ("Cucharillo"),[3] and theTexas Hill Country ("Texas Sotol"). With sotol on the rise in terms of its popularity, more brands are beginning to come onto the scene. The taste is similar totequila andmezcal.
It is produced in a manner similar to the more common artisanal mezcals of central Mexico.
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The Indigenous People of the Chihuahuan Desert, such as the Jumano Pueblos and the Lipan Apache, have made this traditional drink for centuries. Other Natives of Chihuahua, such as the Rarámuri, fermented sotol juice into a beer-like alcoholic beverage as early as 800 years ago.[4]
Distillation technology was introduced in the 16th century by earlyFilipino immigrants who arrived via theManila galleons to the coastal regions of westernMexico. Distinctive Filipino-typestills were initially used by Filipino coconut farmers in distillingtubâ into "vino de coco" (coconut sap liquor). This technology and the knowledge of liquor production were acquired by the indigenous peoples who worked in the coconut plantations. They were then used to distill native drinks, resulting inmezcal and sotol.[5]
The beverage was illegal in Mexico until 1994, and it was granted a denomination of origin (DO) in 2002.[4] According to the DO authorized by theMexican Institute of Industrial Property, Sotol can only be produced in Chihuahua, Coahuila, and Durango. In 2020 The United States refrained from recognizing Mexico's DO during the final drafting of theUnited States–Mexico–Canada Agreement. This edit was made at the request of Texas SenatorJohn Cornyn. Distilleries in Texas produce the spirit under the same name, to the chagrin of Mexican sotoleros, the Mexican state and Federal governments, and their supporters. Accusations of unsustainable harvesting of theDasylirion plants andcultural appropriation are the principle criticisms. One Mexican sotolero stated, “The Americans can make what they want, but they cannot call it sotol, Sotol belongs to us.”[6]
Sotol plants typically grow on rocky slopes in theChihuahuan desert grassland, between 3,000 and 6,500 feet above sea level. The plants take approximately 8–12 years to mature[7] and yield only one bottle of sotol per plant.
The sotol plant is similar toagave, as they both belong to theAsparagaceae family of plants. While the leaves of agave are fat and fleshy and the leaves of the sotol are thin and flexible, both sotol and agave leaves grow out of a characteristic core, called apiña. These plants store much of theirsugars andstarches in thepiña, and thepiña is what is harvested to make the spirit.[8] With sotol, harvesting can be done leaving the roots intact, allowing the plant to re-grow.[9]
The outer leaves are removed to reveal the center core, which is taken back to the distillery. The core can then be cooked and/or steamed, shredded, fermented, and distilled.[8][7]
To determine the alcohol content of finished sotol, a small amount is poured into and passed between two cow's horns. Doing this creates small bubbles, or "pearls", which reflect the density of the alcohol. Larger bubbles indicate higher alcohol content.[9][8]
The species ofDasylirion most commonly used for production of sotol areDasylirion wheeleri (also known as "Desert spoon"),Dasylirion durangense,Dasylirion cedrosanum, andDasylirion leiophyllum; less commonly withDasylirion texanum andDasylirion lucidum.[citation needed]
Sotol is described as having a "smoky, earthy flavor",[7] similar totequila andmezcal. Compared to those two spirits, sotol is said to taste "bright and grassy."[9]
The taste of sotol is influenced by the region in which its plants grow. Sotol made from plants in forested regions, which get more rain, may have tastes of "menthol, eucalyptus, a very fresh taste like mushrooms or pine," according to Ricardo Pico, founder of Clande Sotol. Sotols grown in more arid desert regions can taste more "earthy or spicy, which can translate into leather, cacao or peppery notes."[9]
Most sotols are sold unaged ("joven", or young), but sotol can be aged in wooden barrels to "reposado" or "añejo" levels, similar to howaged tequila is classified.[9]
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