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Sotol Romo launches in NYC & The Hamptons
Positioned as summer’s new luxury Mexican spirit, Sotol Romo is puro, made 100% Sotol, additive-free, kosher, made just with three ingredients: plant, water, and natural yeast. The plant takes 15-20 years to mature, contrary to agave, which takes 7 years. Read the full article here
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Sotol Romo has launched in the US, focusing on New York City & Long Island
The sotol will be available through New York distributor Empire Merchants “this summer”. Empire has already secured listings for Sotol Romo in venues including Casa Carmen, Morton’s The Steakhouse, the Ritz-Carlton and Waldorf Astoria in New York, and Feniks, Pierre’s and T-Bar in the Hamptons on Long Island.
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Is Sotol the new agave?
The wild desert plant has been around for more than 800 hundred years, but after Sotol Romo launched during Super Bowl Week, the ultra-premium expression has been the new “it” thing to order.
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What the Desert Taught Me about Cinco de Mayo
It was May 5, 2014, and I had just moved to New York. After growing up in Mexico and years spent living in Europe, I expected a small cultural moment—perhaps a quiet celebration among Mexican expatriates. After all, in Mexico itself, Cinco de Mayo is not even one of our biggest holidays.
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Is 2026 sotol’s year?
While tequila remains dominant, Mexico’s alternative agave spirits are also gaining ground, following in the footsteps of mezcal, now a global category.
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Claudia Romo Edelman speaks about Sotol Romo on “The Close”
Claudia Romo Edelman, founder of Sotol Romo, discusses the launch of the ultra-premium Mexican spirit and Bad Bunny headlining the Super Bowl halftime show. She speaks with Romaine Bostick and Katie Greifeld on "The Close."
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Sotol has been called the next big Mexican spirit
For a few years now, sotol has been called the next big spirit out of Mexico, and while we are seeing more brands, and even a sotol week, there hasn’t been that one brand to help take it there. That could change with Sotol Romo. This is a new sotol brand from Claudia Romo Edelman and Richard Betts.
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