Sotol vs. Tequila: Which Mexican Spirit Should You Try?
When it comes to Mexican spirits, tequila often steals the spotlight as the most famous and celebrated drink. However, there’s another traditional Mexican spirit that’s quickly gaining attention—Sotol.
In the world of sotol vs. tequila, both offer rich histories, unique production methods, and distinct flavor profiles that make them worth exploring. If you’re curious about what sets these two apart—or perhaps which one better suits your taste—you’ve come to the right place. Let’s dive into their origins, how they’re made, and what makes each one a standout in its own way.
This sotol vs. tequila comparison will guide you through their differences and similarities. Let’s dive in!
What is Sotol?
Sotol is a traditionally distilled spirit that originates from northern Mexico. Distillers craft it from the Desert Spoon plant, also known as Dasylirion wheeleri, a plant native to the arid regions of Chihuahua, Durango, and Coahuila.
This spirit delivers a wild and succulent flavor, capturing the rugged essence of the desert. It holds a rich cultural significance for the people in these regions, and if you ever visit, you must try it!
What is Tequila?
On the other hand, tequila stands as Mexico’s most iconic and internationally recognized spirit. You’ve probably seen it featured in action films like James Bond or Mission Impossible, and it regularly shows up in popular music videos and songs.
Producers make tequila from the blue agave plant (Agave tequilana), with most of the production concentrated in Jalisco and a few surrounding regions.
How is Sotol Made?
To better understand the sotol vs. tequila debate, let’s explore how each is made.
There are four key steps involved in the production of Sotol:
- Firstly, the dessert spoon plant or Dasylirion wheeleri, native to the northern Mexican regions, is harvested.
- Next the Roasting process begins. The harvested plants are heated and roasted in earthy pits, giving it a smokey flavor.
- In the fermentation stage, they are then crushed and their juices extracted, after which they ferment naturally.
- Finally, the distillation process can begin. The distilled liquid is fermented traditionally in cooper or clay stills, resulting in a Sotol spirit that can have alcohol content from 38% to 55% ABV.
Sotol can be aged like tequila, producing Blanco (unaged), reposado (aged 2-12 months), and añejo (aged 1+ years) varieties.
How is Tequila made?
The tequila-making process shares similarities with sotol but includes a few important differences.
Producers begin by harvesting the blue agave. Unlike sotol, they steam the plants in industrial ovens rather than roasting them.
Once steamed, they extract the juice and mix it with yeast, which helps convert the sugars into alcohol. Afterward, they distill the liquid twice, resulting in a final alcohol content of 35% to 55% ABV.
Tequila is available in several aging categories:
-
Blanco – Unaged with a crisp agave flavor
-
Reposado – Aged 2–12 months in oak barrels
-
Añejo – Aged 1–3 years, offering a smoother and richer profile
-
Extra Añejo – Aged over 3 years, considered ultra-premium
| Features | Sotol | Tequila |
|---|---|---|
|
Base Plant |
Desert Spoon (Dasylirion) |
Blue Agave (Agave tequilana) |
|
Production Region |
Chihuahua, Durango, Coahuila |
Jalisco (and limited regions) |
|
Flavor Profile |
Earthy, herbal, smoky, sometimes grassy |
Sweet, citrusy, peppery (depending on aging) |
|
Alcohol Content |
38%-55% ABV |
35%-55% ABV |
|
Aging Styles |
Blanco, Reposado, Añejo |
Blanco, Reposado, Añejo, Extra Añejo |
|
Sustainability |
Wild-harvested, eco-friendly |
Farmed agave, sometimes monoculture issues |
Taste Comparison: Sotol and Tequila
Taste is a major factor in the sotol vs. tequila conversation, so let’s break it down.
Tequila typically offers a crisp, herbal, and citrusy flavor. Depending on how it’s aged, it may also develop notes of vanilla, caramel, or even chocolate—especially in añejo varieties. The finish tends to be sweet and smooth.
Sotol, by contrast, leans into earthier, more herbal notes. Its flavor often includes hints of green herbs, mint, and occasionally honey or toasted wood. Some even compare its profile to gin due to its botanical elements. Overall, sotol presents a drier, grassier finish than tequila.
Final thoughts
Both sotol and tequila deliver a unique tasting experience and represent the vibrant spirit culture of Mexico. Whether you’re sipping in celebration or exploring something new, each drink tells a story steeped in tradition and craftsmanship.
So why not try both? Each one offers its own charm and personality. Based on your palate and preference, either could become your go-to favorite—and you’re sure to enjoy the journey.
