If you love tequila and now covet mezcal, sotol might be the next evolutionary step in your agave spirit journey. Here’s why.
You might have noticed that the world just celebrated International Margarita Day, and, with many nursing cocktail flu, we thought it an opportune moment to talk, not only about this classic libation but also about the move towards alternative agave spirits. You might not be aware, but tequila is only the best known of Mexico’s many agave-based spirits, and while mezcal has made serious headway in Asia over the past few years, there are others brewing – or should we say distilling – on the horizon.
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For decades, tequila reigned supreme as the ambassador of agave spirits, from Margarita-fueled fiestas to high-end sipping experiences. But the world of agave is vast, and adventurous drinkers are finally exploring spirits that tell an even richer story of tradition, terroir, and craftsmanship.
Mezcal may have paved the way for this movement and is finally making ground in cities like Hong Kong (home to Coa, a Mexican spirits-driven cocktail bar (above) that was number 18 on The World’s 50 Best Bars list last year) as consumers venture away from lime wedges and belly shots towards the smoky allure of tequila’s rugged, complex cousin, but that’s just the beginning of this agave-fueled journey.
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“I think Mezcal’s rapid growth in Asia is driven by a combination of health-conscious consumers, luxury branding, cocktail culture, and a rising interest in artisanal spirits,” says mixologist and Singular Concepts co-founder Gagan Gurung (below). “With more celebrities endorsing and investing in agave spirits, along with increasing awareness of its unique production and sustainability factors, the trend is expected to continue growing in the region.”
He says this is due to increased demand for premium and craft spirits and that mezcal fits this trend due to its handcrafted production process, small-batch distillation, and unique smoky flavour. He also says agave spirits have been positioned as a healthier alternative to traditional spirits due to the presence of natural sugars (fructans) that have prebiotic properties, as well as lower glycemic index sugars.
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Driven by Bartenders
Leading the charge for agave spirits, including mezcal, is Asia’s leading bartenders, who look to agave spirits to deliver unique new flavour profiles to cocktails that would usually be made with tequila or other conventional spirits.
“The rise of craft cocktail bars in major Asian cities like Tokyo, Hong Kong, Singapore, and Bangkok has fueled demand for diverse spirits and bartenders and mixologists are experimenting with agave spirits’ smoky, earthy profiles, making them a popular base for cocktails that appeal to younger consumers,” says Gurung.
Where There’s Smoke…
We’ve spoken about tequila in the past and which ones are worthy of your hard-earned money. Then, for those looking to display the complexity of their palates, there is mezcal, a spirit demonised through time (mainly because of the worm!) but which has picked up global popularity over the last few years as bartenders and consumers alike learned to appreciate its complex, distinctive and yet versatile flavour profile.
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Mezcal, the traditional Mexican spirit known for its smoky and complex flavour profile, has experienced a significant surge in global popularity in recent years. While North America has traditionally been the largest market, accounting for approximately 76.74% of the global share in 2023, the Asia-Pacific region is emerging as a notable market for mezcal sales and consumption.
In fact, the Asia-Pacific mezcal market is projected to grow at a compound annual growth rate of 22.7%, reaching an estimated value of US$316.49 million by 2029, so if you haven’t already found your favourite, you better get a move on.
“Many Western celebrities, including George Clooney (Casamigos), Kendall Jenner (818 Tequila), and Aaron Paul & Bryan Cranston (Dos Hombres Mezcal) have also introduced their own agave-based brands and this has elevated the perception of agave spirits as a luxury product in Asia, where celebrity influence plays a significant role in consumer behaviour,” says Gurung.
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What’s Next?
Then there’s sotol, another Mexican spirit that, while it’s not derived from agave like tequila or mezcal, is still worthy of your time and hard-earned money (even rock star Lenny Kravitz has his own brand of sotol). Though often grouped with agave spirits, Sotol is actually an artisanal elixir distilled from the desert spoon plant (Dasylirion wheeleri), a spiky, wild-growing plant native to the northern regions of Mexico and parts of the southwestern United States (it’s actually a cousin in the asparagus family).
However, sotol’s production mirrors that of tequila and mezcal, with plants being harvested, roasted, fermented, and distilled.
The heart of the desert spoon plant, known as the piña, takes an incredible 15 to 20 years to mature in the arid conditions of regions like Chihuahua, Durango, and Coahuila. Each plant produces only a single bottle of sotol, making it a true labour of love and a testament to its artisanal roots.
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For years, sotol has been a regional speciality and was being enjoyed by natives of Northern Mexico. But in the past years, this traditional spirit has made an upsurge,” says beverage industry veteran Anindita Dasgupta. “A few reasons contributing to that were the increase in interest in craft spirits and spirits with a story, a desire for unique and authentic products, and finally, the curiosity by consumers to explore flavours beyond the familiar.”
She says that producers are now tapping into this potential with many small-batch and handcrafted productions in a desire to let the spirit’s unique characteristics shine. “Super- and ultra-premium sotol brands have sprung up to raise this spirit’s profile in the marketplace and spark the interest of bartenders, mixologists, and spirits aficionados globally.”
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The Taste of the Desert
If tequila is bright and mezcal is smoky, sotol is earthy, herbal, and complex. Its flavour profile is deeply tied to its terroir, with tasting notes that can range from grassy and floral to nutty and peppery. Sotol’s wild-growing nature ensures that every bottle tells a unique story of the land where it was harvested.
Sotol, though often confused with mezcal, is a distinct Mexican distilled spirit,” says Coa’s Jay Khan (above), an expert in agave spirits. “It is made from plant varieties within the Dasylirion genus, with “Dasylirion wheeleri” being the most commonly used species. While both sotol and mezcal share similarities, sotol is distinguished by its plant source and specific production areas governed by a Denomination of Origin (DO).”
In its unaged form, sotol (or sotol blanco) offers vibrant, vegetal flavours with a slight minerality. When aged (reposado or añejo), sotol develops warm notes of vanilla, caramel, and oak while retaining its desert-born edge.
“It had all the notes that I particularly like, especially the smoke; it has a very smooth, elegant smokiness to it,” said Kravitz on his first sip of sotol, in an interview with The Spirits Business. “And then it has notes of cacao, and stone fruits, and different things. And I got it. And then I was with a bunch of the cast [of Shotgun Wedding], we were sitting at dinner, and there were fresh fruits all around. So starting with pineapple, we started mixing the sotol with some different fruits and spices – and it mixed so well. It just enhanced all the fruit flavours in the spirit.”
Why Sotol Is Gaining Popularity
Firstly, sotol is steeped in history, with indigenous peoples of northern Mexico using the plant for ceremonial purposes long before colonisation. Today’s producers often embrace traditional methods, including roasting piñas in underground pits, fermenting in open-air tanks, and distilling in copper or clay stills.
In addition, unlike cultivated agave, which can deplete farmland, desert spoon plants grow wild without the need for irrigation or human intervention. This natural abundance makes sotol one of the more sustainable spirits on the market—an increasingly important factor for eco-conscious drinkers.
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“Sotol is legally produced in the northern Mexican states of Chihuahua, Durango, and Coahuila, with Chihuahua being the most popular,” says Khan. “However, like mezcal, sotol has been historically produced outside its DO regions, such as in Oaxaca, where it is referred to as cucharilla.”
As more consumers seek out craft, small-batch spirits, sotol fits the bill perfectly. It’s artisanal, regional, and represents a departure from mainstream drinking trends. Its authenticity resonates with those who value the story behind the bottle.
Sotol’s unique flavour has also made it the new darling of innovative mixologists. Its versatility allows it to shine in classic tequila or mezcal cocktails, such as Palomas and Negronis, while also inspiring new creations. Its complex, herbal profile pairs beautifully with ingredients like citrus, fresh herbs, and even smoky bitters.
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“As popularity has increased, Sotol becomes a favourite in the new world of mixology,” says Dasgupta. “With a versatile flavour profile, it makes a beautiful base for different cocktail types — classical Mexican drinks like margaritas or new creations that bring forth the earthy notes. Bartenders love the depth and complexity it adds to a cocktail; it’s their go-to for making something very special.”
How to Enjoy Sotol
Like any fine spirit, sotol is best appreciated on its own to savour its complexity. Sip it neat or with a single ice cube to open up its flavours. If that’s a little too heady of a starting place, you might want to start looking for it on cocktail menus. Sotol’s versatility makes it a game-changer in cocktails like the margarita, to which it lends an earthy twist, or the Sotol Smash, made with muddled fresh mint, lime and soda.
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Sotol’s earthy notes also mean it pairs beautifully with Mexican cuisine, such as roasted pork, grilled cactus, or mole dishes. Its herbal edge also complements cheeses, charcuterie, and smoked fish.
Where to Start Your Sotol Journey
Brands like Flor del Desierto and Por Siempre Sotol are leading the charge, offering a range of expressions from unaged to añejo. These producers honour traditional techniques while innovating with new flavour profiles, making sotol accessible for newcomers and exciting for seasoned drinkers.
Why You Should Be Drinking Sotol
In a world increasingly obsessed with authenticity, sustainability, and craft, sotol is the perfect spirit for the curious and conscientious drinker. It offers a sensory adventure unlike any other, a taste of the desert that transports you to Mexico’s rugged northern landscapes.
“As more people discover sotol, its future looks bright,” says Gasgupta. “With its unique flavour, rich history, and artisanal appeal, sotol is well-positioned to become a staple in the world of fine spirits. Whether enjoyed neat, on the rocks, or in a carefully crafted cocktail, sotol offers a taste of Mexico’s diverse landscape and cultural heritage.”
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Tequila and mezcal will always have their place, but if you’re ready to expand your palate, sotol deserves your attention. One sip, and you’ll wonder why it took you so long to discover this hidden gem of the spirit world.
Cheers to exploring the wild side of agave.
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