As whispers of Sotol becoming the next shoe to drop in Mexican spirits turn to murmurs, Casa Lotos Blanco debuts in the United States.

Few Americans are hip to sotol, tequila, and mezcal’s distant cousin. But those in the know love this spirit’s rich history, cultish anonymity, and flavor spectrum running from musky and grassy to intensely fruit-driven. Humans have been drinking Sotol for almost 800 years, when Mexican people from Chihuahua fermented the juice of the genus Dasylirion, or Sotol, to make a rustic beer. Modern sotol is a distilled spirit made chiefly by independent producers in small batches and remains the official spirit of Chihuahua.

A fine example of a lovely sotol is Casa Lotos, which recently made its US debut. Casa Lotos combines traditional distillation methods with modern and sustainable technology, such as solar energy and eco-friendly packaging, and is now available in Florida, New York, and online at a $50 MSRP. Click HERE to learn more about the reclusive spirit.

“Casa Lotos is a unique spirit whose crisp, bright flavor is the result of fourth-generation sotoleros working in harmony with the natural landscape. We believe the possibilities for Casa Lotos, as well as the wider sotol category, are limitless.”

—Wendy Eisenberg, Casa Lotos co-Founder

What’s In The Bottle?

Sotol is made from the head of the Dasylirion plant, which, like agave, which is in the lily family (its actually more closely related to asparagus). Unlike tequila’s Blue Weber Agave or Maguey Espadín used to produce most mezcal, Sotol is wild harvested, not farmed. At Casa Lotos, these sotol ‘heads’ are cooked in an old school brick oven, fermented in pine containers, and double distilled before bottling unaged at 40% ABV.

How Does It Taste?

Expect a green herbal palate with hints of pine, cucumber, and peppercorns on the nose.

John McCarthy is a spirit, travel, and lifestyle journalist, managing editor, and author of The Modern Gentleman and Whiskey Rebels: The Dreamers, Visionaries & Badasses Who Are Revolutionizing American Whiskey. McCarthy is also editor of Barleycorn Drinks and Director of Judging of the John Barleycorn Awards.