Sotol is a distilled Mexican alcoholic beverage made from plants of the Dasylirion genus. It has a strength similar to other agave-based spirits and is produced in northern Mexico and southwestern United States.
How it is made
Production uses entire Dasylirion plants that reach maturity at 15 years old. The plants are cut whole, with tough outer leaves removed to use only the soft core. The cleaned cores are then baked, ground, and used as raw material for fermentation and distillation.
History
Dasylirion plants have been consumed as food and used for textile production by Anasazi tribes since at least 7000 BCE. Archaeological findings in the Rio Grande valley show images of these plants. Production of fermented alcoholic beverages from this plant likely has an equally long history, with modern distillation methods introduced by Spanish settlers in the 16th century.
Types and styles
Sotol comes in three main types: Plata (freshly made, not aged), Reposado (aged from several months to one year), and Anejo (aged at least one year). Sotol produced outside the designated Mexican regions may be called by other names like Palmilla in Sonora or Cucharillo in Oaxaca.
How it is served
Sotol is typically served neat, similar to tequila or mezcal. It can be enjoyed on its own or as part of cocktails, though currently there are no cocktails using sotol on this site.
Adapted from the Russian Wikipedia article Сотол, available under CC BY-SA 4.0.