- Three states have a Designation of Origin for this distilled beverage: Chihuahua, Durango and Coahuila
- The word comes from the Nahuatl tzotollin
Sotol is an alcoholic beverage obtained from a plant with long fibrous leaves that grows in the desert of Chihuahua, Coahuila, and Durango. The part that is used for the extraction process is the stalk, known as the piña or pineapple.
Thanks to archaeological vestiges in the ancient city of Paquimé, Chihuahua, we know that fermented beverages were obtained from the sotol since more than 800 years ago. The Spaniards implemented methods of distillation to obtain the product that we consume today.
Myths and legends shroud the mystical aura surrounding this variety of spirits, which is classified as white, añejo (extra-aged), and reposado (rested and aged), depending on how long it has been aged.
Some communities in northern Mexico attribute it with curative properties for rheumatic affections, among other ailments. The seeds and flowers are edible.
It can be consumed alone or mixed in a cocktail.
- In 2002 it was awarded Designation of Origin
- The Dasylirion (an agave variety) is the scientific name of the sotol plant
- The stalk in the shape of a pineapple can reach up to 3 meters and weigh more than 100 kg
- The region where the sotol grows has low humidity, with prolonged drought, apt for its development
- In Coahuila and Durango sotol began to be produced in the nineteenth century