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The Chihuahuan Desert's answer to mezcal, distilled from the desert spoon plant.
Chihuahuan Desert, northern Mexico
Northern Mexico has distilled sotol since the colonial era, from a plant local peoples had cooked and fermented far longer; in 2002 Mexico granted it a denomination of origin covering Chihuahua, Coahuila, and Durango.
Wild desert spoon grows 12 to 15 years before harvest; the hearts are roasted, fermented, and usually distilled twice, mezcal-fashion, mostly by small producers working wild stands.
Greener and more mineral than agave spirits: fresh grass, pine resin, wet stone, a faint vegetal smoke. Desert terroir with the volume up.
Did you know
Harvest kills an agave, but a desert spoon cut above the root can resprout and be harvested again; the plant can flower many times across a lifespan that can pass a century.
Also known as: cardenxe sotol del desierto
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