In recent years, the world of cocktails has witnessed a surge in interest in sotol, an ancient Mexican spirit made from the desert spoon plant. This distilled liquor is gaining popularity as a unique and sustainable alternative to tequila, with its earthy flavor and pungent aroma.
Sotol is made from the cactus-like plant known as “desert spoon,” which grows wild in northern Mexico and parts of Texas and New Mexico. The spirit has been produced for over 800 years, but it’s only recently gaining commercial recognition. According to distillers, sotol production is on par with mezcal production 12 years ago, with approximately 500,000 liters produced annually.
The Mexican government granted a Denominación de Origen (DO) to sotol in 2002, restricting the name to spirits made only in Chihuahua, Coahuila, and Durango. However, there has been controversy between US-based producers and those in Mexico over the recognition of this DO.
Traditionally, sotol is enjoyed neat or chilled, but it can also be used as a substitute for tequila in margaritas. Its earthy notes pair well with citrus fruits and Southwestern flavors like prickly pear and agave. Locals even infuse the spirit with local ingredients to create curados, such as a flavorful cocktail made with pecans, cinnamon, and raisins.
As sotol gains momentum, it’s clear that this ancient Mexican spirit is ready for its moment in the spotlight. With its unique flavor profile and sustainable production methods, sotol is poised to challenge tequila’s dominance in the world of cocktails.
Source: Chowhound
