Sotol vs. Tequila vs. Mezcal: What’s the Difference?

If you’re familiar with tequila and mezcal, you’re not alone. These agave-based spirits have become staples at bars, restaurants, and home collections around the world. But there’s another Mexican spirit worth getting to know: Sotol.

Sotol is often grouped with tequila and mezcal, but it stands in a category of its own. It’s rooted in tradition, made from a completely different plant, and offers a flavor profile that’s distinct, nuanced, and deeply connected to the wild landscapes of northern Mexico.

If you’re curious about what sets sotol apart, or you’ve only just heard of it, this guide is for you. Let’s break down the key differences between sotol, tequila, and mezcal and take a closer look at why sotol deserves a spot in your glass.

What is Sotol?

Sotol is a distilled spirit made from the Dasylirion plant, more commonly called desert spoon. Unlike tequila and mezcal, which are made from various species of agave, sotol comes from a completely different plant family.

The plant Desert Spoon grows naturally in the northern Mexican territories of Chihuahua, Durango, and Coahuila. These are dry mountainous regions with great extremes of climate at high altitudes. The plant takes approximately 12-15 years to reach maturity and is usually hand-harvested.

Production bears some similarity to mezcal in other respects. The plants are roasted in earthen ovens before being crushed, naturally fermented, and then distilled in copper stills. The result is a spirit that is earthy, grassy, and herbal, often with subtle smoky undertones and complex mineral notes. Some varieties even carry hints of pine, black pepper, or dried fruit, depending on the terroir.

Sotol vs. Tequila: What’s the Difference?

Tequila is made exclusively from blue Weber agave, and it comes from a different part of Mexico, primarily Jalisco. Tequila production is more industrialized and tightly regulated, often relying on large-scale farming and faster turnaround times.

Sotol, by contrast, is still largely produced in smaller batches using wild-harvested plants. While tequila tends to have a sweeter, more peppery flavor, sotol offers a drier, more vegetal profile. It’s less about bold, sugary notes and more about complexity and character.

Another difference worth noting is yield. A single desert spoon plant usually produces just one bottle of sotol, whereas an agave plant can yield several bottles of tequila. That makes sotol a more labor-intensive, small-scale spirit by nature.

Sotol vs. Mezcal: Close Cousins, But Not the Same

At first sip, some people compare sotol to mezcal because both can have a smoky edge. But that similarity can be misleading.

Mezcal is made from dozens of agave varieties, most commonly Espadín, and it’s usually produced in southern Mexico, especially in Oaxaca. Mezcal is famous for its bold smokiness, which comes from roasting the agave in underground pits.

Sotol, while it uses a similar roasting process, tends to be less smoky and more balanced. The focus is on the plant’s natural flavors; herbaceous, earthy, and slightly sweet or mineral, depending on where it was harvested.

If you like the rustic feel of mezcal but find it a bit too intense, sotol may be the perfect middle ground.

Flavor and Terroir: A Spirit That Reflects Its Land

One of the most fascinating things about sotol is how much it reflects its environment. Because the desert spoon grows wild, each harvest captures the character of the region where it was picked.

Sotol from the highlands might have crisp, piney flavors. A bottle from the low desert may lean more herbal or mineral. Just like wine or single-origin coffee, terroir plays a huge role in the final product.

This makes every bottle of sotol a unique experience. It’s not just about drinking a spirit; it’s about tasting the land it came from.

Sustainability and Craftsmanship

There’s also an environmental side to sotol that’s worth talking about. Because the desert spoon grows wild and isn’t farmed in the same way as agave, sotol producers must harvest responsibly. Many are committed to sustainable practices, allowing plants to regenerate and protecting the natural ecosystem.

By contrast, the growing global demand for tequila and mezcal has led to intensive farming practices that can stress land and reduce biodiversity. Sotol offers an alternative, which is a slower, more mindful approach to distillation that puts nature first.

How to Drink Sotol

Sotol is a versatile spirit that works beautifully in cocktails or on its own. If you want to appreciate its complexity, sip it neat or with a single ice cube. For cocktails, try replacing tequila, gin, or even vodka with sotol and see what happens.

A few ideas to get you started:

A Sotol Margarita brings an herbal twist to the classic
Use it in a Negroni instead of gin for a smoky, savory note
Try a Desert Mule with ginger beer and lime

Its grassy backbone, subtle smoke, and dry finish make it perfect for modern mixology.

Why Sotol Is Worth Discovering

At the end of the day, sotol is more than just another spirit. It’s a product of tradition, land, and craftsmanship. While tequila and mezcal continue to dominate the market, sotol is carving out its own niche as a spirit that’s bold, natural, and uniquely tied to northern Mexico.

If you’re looking to explore something different, something with a soul and story, sotol is where to start. It’s not just a drink: It’s an experience.

Ready to taste the wild north of Mexico? Pour a glass and discover what makes our sotol so special.

Frequently Asked Questions About Sotol

1. Is sotol made from agave?

No, sotol is not made from agave. It comes from a different plant called Dasylirion, or desert spoon, which belongs to the asparagus family. Although the production method is similar to mezcal, the plant itself is completely different.

2. What does sotol taste like?

Sotol is earthy, herbal, and often grassy, with a clean, dry finish. Depending on where the plant is harvested, you might also pick up notes of smoke, pine, leather, or citrus. It is typically less sweet than tequila and less smoky than mezcal.

3. Can I use sotol in tequila or mezcal cocktails?

Yes, absolutely. Sotol makes an excellent substitute for either spirit in most cocktails. Try it in a margarita, paloma, or even a negroni. It brings a more herbal, savory quality to drinks.

4. Is sotol legal to sell and export?

Yes, sotol is legally recognized as a Mexican spirit with a Denomination of Origin. While it was historically more regional, many sotol producers are now distributing internationally, especially in the United States.

5. How is sotol different from tequila in terms of sustainability?

Sotol is generally more sustainable because the plants grow wild and are not farmed in monocultures like blue agave. Responsible producers harvest desert spoon with care, allowing natural populations to regenerate and keeping the ecological footprint low.