Sotomayor: Chihuahua's Finest Sotol

Sotol is an ancestral distilled spirit of Mexican origin, sourced from Dasylirions plants, commonly known as "Desert Spoon" or (in Spanish): "sotol". The plant grows in northern Mexico, New Mexico, west Texas, and the Texas Hill Country and Sotol liquor is known as the state drink of Chihuahua. It has its own denomination and in order to be called Sotol may only be produced in Chihuahua, Coahuila and Durango. The Chihuahuan indigenous, the Rarámuri, are said to have fermented sotol juice into a beer-like alcoholic beverage as early as 800 years ago and Sotol is now beginning to achieve international recognition just like its cousins, mezcal and tequila. 

Sotol Sotomayor is a 100% Mexican brand.

Furthermore, Sotol Sotomayor is produced in a 100% organic and sustainable way, while its production process methods stick to traditional methods as close as possible.

And now Dr. Sours is bringing Sotol to Europe.

Web Design - Wolfgang Sebastian Baer

"Neither Tequila

or Mezcal,

it is Sotol."

Web Design - Wolfgang Sebastian Baer

"Neither Tequila

or Mezcal,

it is Sotol."

How is Sotol Sotomayor prodcued?

Being a wild plant, the sotol is initially extracted from the desert ground with permission from Semarnat, the responsible government authority. After the harvest, the sotol pineapples get transported directly to the vinata, where the cooking process can start. The sotol piñas or heads will then be cooked over a 4-day-period in a conical stone oven (also known as a pre-Hispanic oven), using mesquite wood and volcanic stone. Each piña weights approximately 40kg, so there´s an average of 3 tons of piñas slowly cooking in the oven. Once cooked, sotol heads or piñas are milled by hand with an axe. The shredded piñas are then placed inside oak casks and left to ferment with natural and wild yeasts for approximately 6 to 8 days. Once the sotol has fully fermented, it is ready to be double distilled using a copper still.

Being a wild plant, the sotol is initially extracted from the desert ground with permission from Semarnat, the responsible government authority. After the harvest, the sotol pineapples get transported directly to the vinata, where the cooking process can start. The sotol piñas or heads will then be cooked over a 4-day-period in a conical stone oven (also known as a pre-Hispanic oven), using mesquite wood and volcanic stone. Each piña weights approximately 40kg, so there´s an average of 3 tons of piñas slowly cooking in the oven. Once cooked, sotol heads or piñas are milled by hand with an axe. The shredded piñas are then placed inside oak casks and left to ferment with natural and wild yeasts for approximately 6 to 8 days. Once the sotol has fully fermented, it is ready to be double distilled using a copper still.

Ways to enjoy Sotol

Sotol is perfect to be drank straight, on the rocks, accompanied by apples sprinkled with Pólvora Kran (scorpion salt or frost). Enjoy it sip by sip, letting this spirit surround your palate and find yourself pleasantly immersed in the vast Mexican desert. And of course it can be used for cocktails of any kind, adding new and creative notes to even the most classic drinks.

Order options

For a detailed product description please have a look at our online portfolio. Thereafter you have a variety of options.

1. If you happen to live in Germany or in the UK, we have two partner companies bringing Sotomayor to you in no time:

Dr. Sours products - Sotol Sotomayor - Agave bw picture

2. For deliveries to other countries, please contact us directly via e-Mail and we will get back to you as soon as possible.