Description

Born from the wild Dasylirion wheeleri plant in the Chihuahuan Desert, Sotol is a rugged, complex spirit that predates the Spanish conquest. Unlike Tequila or Mezcal, it offers a unique profile of forest floor, mineral earthiness, and bright eucalyptus. This guide teaches you how to appreciate its raw beauty neat and how to prepare the 'Suero'—the traditional thirst-quencher used by rancheros to beat the desert heat.

Ingredients

The Spirit

• 4 ounces Sotol Blanco (Plata) (Look for 100% wild-harvested from Chihuahua, Coahuila, or Durango)

For the Traditional 'Suero' Preparation

• 12 ounces Sparkling Mineral Water (Chilled, preferably Topo Chico for authenticity)
• 3 pieces Key Limes (Freshly squeezed for high acidity)
• 1 teaspoon Coarse Sea Salt (For the rim and the mix)
• 4 slices Fresh Cucumber (Thinly sliced to enhance the vegetal notes)
• 2 cups Ice Cubes (Large, clear cubes if possible)

For the Neat Tasting Ritual

• 1 piece Orange Slices (Half-moons for palate cleansing)
• 1 pinch Sal de Gusano (Agave Worm Salt) (Or a mix of chili powder and salt)
• 2 pieces Dried Apricots (To highlight the leathery notes of aged Sotol)

Instructions

1. Begin by selecting your glassware. For the neat tasting, use a 'veladora' (traditional wax candle glass) or a small clay copita. For the Suero, choose a tall, chilled Collins glass.
2. Prepare the Suero rim: Rub a lime wedge around the rim of the tall glass and dip it into a small plate of coarse sea salt mixed with a pinch of chili powder if desired.
3. Fill the salted glass to the brim with large ice cubes. Cold temperature is key to managing the high mineral content of the spirit.
4. Pour 2 ounces of Sotol Blanco over the ice. Take a moment to smell the spirit as it hits the ice; you should notice notes of wet stone and desert grass.
5. Add the juice of 1.5 Key limes directly into the glass. The sharp acidity of Key limes balances the earthy smoke of the Sotol better than standard Persian limes.
6. Add a small pinch of sea salt into the liquid. This acts as an electrolyte and flavor enhancer, creating the 'Suero' (serum) effect.
7. Top slowly with the chilled sparkling mineral water. Stir gently with a long spoon once or twice—do not over-stir or you will lose the carbonation.
8. Garnish with two thin cucumber slices tucked down the side of the glass and a sprig of fresh mint or rosemary to accentuate the herbal profile.
9. For the Neat Tasting: Pour 2 ounces of Sotol into your copita at room temperature. Let it sit for 2 minutes to breathe.
10. Observe the 'legs' or 'tears' on the glass; high-quality Sotol often has a beautiful viscosity.
11. Take a 'small kiss' (pequeño beso). Do not shoot it. Let the liquid coat your tongue to acclimate your palate to the alcohol percentage.
12. Take a second sip, drawing in a little air. Notice the transition from peppery heat to a smooth, cocoa or herbaceous finish.
13. Between sips, bite into an orange slice dusted with Sal de Gusano to reset your taste buds.