What is Sotol?

Sotol is an artisanal distillate from the Desylirion plant, a flowering plant in the Asparagaceae family (asparagus), that is endemic to the northern Mexican states of Chihuahua, Coahuila and Durango and parts of the southwestern United States. It is made using a tradition that has been passed down from generation to generation for hundreds of years.

What is the difference between Sotol and Mezcal or Tequila?

All mezcals are distilled from a wide variety of agave plants. Tequila is a type of mezcal that is made from a single agave variety - the blue Weber agave. 

Tequila and mezcal can be categorized by their production methods and are legally defined as Industrial, Artisanal, and Ancestral. Industrial uses high-tech processes, Artisanal uses semi-traditional methods, and Ancestral represents the most ancient and labor-intensive processes, using only earthen pits, wood, or clay vessels, and clay pot stills for distillation.  

Sotol is not distilled from agave, but from the Desylirion plant, using artisanal methods.

How is Sotol made?

To make sotol, the sotol plant must be cut and trimmed to expose its piña or heart, which is wild-harvested and then cooked in a volcanic stone-lined earthen oven for 3-4 days. The traditional oven is covered with palm leaves and soil. The pit reaches temperatures of 280’ F. During this process, 80 liters of well water is added to the oven, steam cooking the sotol piñas.  

The sotol piñas are cut in half to remove the “quiote” which is the middle center core, which is not used in the process. The sotol piñas are then either hand mashed with an ax or mashed in a mill.  

The smashed sotol piñas, now called mash, are distributed to the fermentation vats. The mash is placed into 1,000-liter vats and 800 liters of well water is then added to each vat. The mash naturally ferments, using air-born yeast, for 3 to 8 days depending on the weather and temperature. This fermentation process will convert the sugars of the mash into alcohol at about 4% ABV.

The fermented mash is then added to 200-liter copper pot still using direct firewood to heat the still. This first distillation produces a low-grade alcohol. The alcohol content may be between 20 abv to 40 ABV. Multiple first runs are collected for the second distillation. During the second distillation, heads, hearts and tails of varying alcohol content are collected in multiple cuts. These cuts are then blended to meet certain taste profiles. The alcohol content will be rectified to the desired 35-45% ABV by adding distilled water.  

Why is Naiche Sotol
42% ABV?

Naiche Sotol is crafted to showcase the wide variety of flavors and aromas that both the plant and the artisanal process can offer. Naiche was designed to be as aromatic and tasty as possible while maintaining balance with its alcoholic intensity. At 42% ABV, Naiche is perfect for being enjoyed in a wide variety of ways and can be appreciated by a broad and diverse audience. Sotol can have an alcohol content ranging from 35 to 45% ABV, and sometimes even more. Naiche found the balance of flavors, aromas, and alcohol at 42% ABV.

How is Naiche Sotol
consumed?

Naiche Sotol can be enjoyed neat, on the rocks, or in a cocktail. (See cocktail recipes HERE.)