SOTOL
ROMO

THE PLANT

Sotol is made from Dasylirion, a wild desert plant that grows slowly and naturally in northern Mexico’s harsh landscapes.

A desert plant native to northern Mexico and parts of the U.S. Southwest. Dasylirion grows in arid, rocky landscapes with wide temperature swings, minimal rainfall, and poor soil. The plant develops slowly, typically taking 15 to 20 years to mature, and grows naturally without irrigation, chemical inputs, or intensive farming.

Unlike agave, Dasylirion plants reproduce through natural pollination and exist as separate male and female plants, which promotes genetic diversity and ties each plant closely to its environment.

To make sotol, producers harvest the plant’s core or heart—often referred to as the piña or cabeza—after removing the long, spiny leaves. The heart contains the carbohydrates that, once cooked and fermented, become the base of the spirit.

There are over 20 recognized species within the Dasylirion genus, depending on classification. In Mexico, the most commonly used include Dasylirion leiophyllum (the most widespread), durangense, and the rarer cedrosanum and palaciosii. In Texas, Dasylirion texanum is most commonly referenced.

Although it may look cactus-like, Dasylirion is not a cactus. It is a flowering monocot and belongs to the Asparagaceae family, but on a different branch than agave:

• Family: Asparagaceae
• Subfamily: Nolinoideae → Dasylirion (sotol), Nolina, Beaucarnea
• Subfamily: Agavoideae → Agave, Yucca, Hesperaloe

Their similar appearance comes from adapting to similar desert conditions—not from being the same plant.

Dasylirion grows where few plants can survive. Its resilience, slow development, and deep connection to place are reflected in the character of the spirit it produces.

TASTE

Sotol is light, elegant, and aromatic, with a lifted, dry profile shaped by the desert where it grows.

Sotol’s character is defined by clarity and balance rather than weight. As Richard Betts describes it:

“Sotol has a light, elegant, and aromatic profile. It reflects the desert where it grows, with notes of citrus, red fruits, cinnamon, and a sense of minerality. The taste is lifted and clear, soft and round, with a subtle complexity.”

Rather than presenting one dominant note, sotol expresses a range shaped by species, terrain, and technique. Its aromatics tend to open gradually, revealing herbal and mineral structure with gentle spice and a naturally dry finish.

A simple way to experience it:

• First Impression: clean, lifted aromatics
• Mid-Palate: herbal and mineral structure, soft spice
• Finish: dry, clear, and balanced

Sotol’s appeal lies in restraint. The flavors are present without being forceful, allowing nuance and place to come through without heaviness.

HOW IT'S MADE

Sotol follows the classic craft-spirit arc: harvest, cook, ferment, distill—then bottle unaged or age in wood. Sotol production will feel familiar to tequila or mezcal drinkers, with important variations by producer and region.

Harvest

Mature dasylirion plants are harvested and the leaves are stripped to reach the heart (piña or cabeza).

Cook

Hearts are cooked to convert carbohydrates into fermentable sugars. Methods range from fire-based roasting to more controlled ovens or steam systems.

Crush

Cooked hearts are crushed or milled to extract fermentable material.

Ferment

The must is mixed with water and fermented using either native or cultured yeast.

Distill

The fermented liquid is distilled (often twice), producing a clear spirit that may be bottled as blanco or aged into reposado and añejo styles.

Not all sotol on the market is made the same way. Under Mexico’s standard, you’ll see two main label categories:

• Sotol 100% Puro: 100% sugars from Dasylirion (and bottled within the Denomination of Origin)
• Sotol: may include up to 49% sugars from non-Dasylirion sources.

SOTOL VS TEQUILA & MEZCAL

Sotol is the next big Mexican spirit after tequila and mezcal. It follows the same distillation tradition—cook, ferment, distill—but it comes from a completely different plant. Tequila and mezcal are made from agave.

Sotol is made from dasylirion, a wild desert plant native to the north of Mexico. Same process. Different plant. A distinctly better result for today’s drinker.

Agave, used for tequila and mezcal, is typically farmed, often cloned, and harvested in 7–10 years, growing on flatter, sunnier terrain.

Dasylirion grows wild in harsher desert conditions, reproduces naturally through male and female plants, and takes 15–20 years to mature. Because of that slow growth, the plant develops all the sugars it needs on its own—nothing added, nothing forced. The result is a spirit that is cleaner, leaner, and drier, with less sweetness and no need for correction. Sotol feels aromatic, composed, and easy to return to again and again.

Sotol sits alongside tequila and mezcal, but it behaves differently — lighter than mezcal, more aromatic than tequila.

As Richard Betts puts it:

"Sotol is adjacent to tequila and mezcal, but it is its own category."

That distinction shows up clearly in the glass.

“Compared to mezcal, sotol is lighter, more elegant, and less smoky or forceful. It allows more space for subtle flavors and balance. Compared to tequila, it feels more aromatic and refined, with a clearer expression of the land.”

In practical terms:

Compared to tequila, sotol is typically drier and more aromatic, shifting the focus away from sweetness and toward origin.

Next to mezcal, sotol tends to be softer and more lifted, with smoke (when present) playing a supporting role rather than dominating.

As Betts summarizes:

“Sotol offers a softer, more lifted profile while keeping the complexity that people expect from premium Mexican spirits.”

Sotol is not meant to replace tequila or mezcal. It offers a different expression — one grounded in balance, precision, and a refined sense of place.

At a glance:

Signature Feel:

Tequila = round & bright | Mezcal = deep & expressive | Sotol = dry & aromatic

Best Moment:

Tequila = crisp & social | Mezcal = contemplative | Sotol = refined & versatile

In summary, Tequila is the foundation. Mezcal is the artisanal, smoky disruptor.

Sotol is the evolution—the treasure of the desert. You haven’t heard much about it yet because sotol is a newly defined category, with Denomination of Origin granted decades later than tequila. But for drinkers who are ready for what comes next—more purity, more elegance, more intention—sotol isn’t an alternative. It’s the next chapter.