Sotol is a distilled alcoholic beverage made from the Desert Spoon plant (genus Dasylirion), native to the Chihuahuan Desert region, including parts of Mexico and the southwestern United States, particularly Texas. The production of sotol is similar to that of mezcal and tequila, though it uses a different plant species.
Traditionally, sotol has been produced for centuries by indigenous peoples, and it is primarily associated with the Mexican states of Chihuahua, Durango, and Coahuila. The heart of the plant, or piña, is roasted, fermented, and distilled to produce a clear spirit with earthy, herbal, and slightly smoky flavors. Though lesser-known internationally compared to tequila, sotol has gained popularity in recent years, both in Mexico and Texas, as a regional spirit with unique characteristics.