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What is a Sotolita?

A Sotolita is Sotol Romo's signature cocktail — our take on a triple skinny margarita, made with sotol instead of tequila. Lean, bright, and refreshingly minimal, it strips the classic down to its purest form: Sotol Romo, fresh citrus, and clean balance, letting the natural character of the spirit take center stage.

What aging classifications are used for sotol?

Sotol is classified into several aging and style categories: Blanco (Silver) — unaged and bottled after distillation Joven/Oro (Gold) — typically a blend or lightly treated style Reposado (Aged) — rested in wood for a defined period Añejo (Extra-Aged) — aged longer in wood, developing deeper complexity Crema (Cream) — a liqueur-style expression made with sotol as a base.

Is Sotol Sustainable?

Sotol is considered more sustainable because it grows naturally in the desert and is not farmed or cloned like agave. The sotol plant takes around 15-20 years to mature and grows in harsh conditions, which limits mass production and encourages a more responsible relationship with the land.

What is Texas sotol?

While Mexico's Denomination of Origin defines and protects sotol as a Mexican spirit from specific states, the sotol or Dasylirion plant is native beyond Mexico. It also grows across parts of the U.S. Southwest, especially Texas, New Mexico, and Arizona, where it is commonly called "desert spoon."

Where must authentic sotol be produced?

Authentic sotol must be produced in northern Mexico. Sotol comes from the desert regions of Chihuahua, Coahuila, and Durango.

Where is sotol from?

Not the Mexican beaches. Not Jalisco. It comes from the north of Mexico. From the vast Sierra Madre. From a desert land that is as unforgiving as it is extraordinary.

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