Sotol Ono

Not an agave but agave-adjacent, sotol is the colloquial term for both this beautiful indigenous spirit, and the plant it is derived from: the Dasylirion genus (known in Oaxaca as Cucharilla), a succulent from the Asparagaceae family—and thus a close relative of the agave plant. Much like in mezcal production, the heart of the Dasylirion plant is harvested by hand and cooked, typically in an underground oven, converting the plant’s complex sugars into simple ones that can then be easily fermented and distilled. Sotol has been made by the indigenous communities of Northern Mexico for centuries and has been particularly central in medicinal and spiritual practices for the Tarahumara people in Chihuahua for over 800 years; “Onó” means “Father” in the Tarahumara language, often referring to a healer and spiritual leader.