Sotol: The other mezcal
“Sotol is experiencing a moment,” said Wayne Curtis in Punch. Best thought of as “mezcal’s cousin, once removed,” the traditional northern Mexican spirit is made from a spindly succulent sometimes called Desert Spoon. It’s still hard to track down stateside, but try any of the sotols now arriving and you’ll probably find it “grassier, less smoky, and every bit as complex as well-made mezcal.”
Sotol Por Siempre ($40). This unaged spirit captures the “complex essence” of the sotol plant: aromas of pine and juniper, a shovelful of earthy minerals, then a “bright, minty” finish.
Fabriquero ($65). “A musky richness” and smoky mesquite flavor suffuse this sotol from Durango.
Ocho Cientos Reposado Sotol ($35). This Chihuahua sotol is aged up to a year in oak barrels, giving it “deeply roasted flavors and added depth.”