Acronimo Spirits
Audio By Carbonatix
What is sotol? That is a question I found myself asking recently after an email in my inbox asking me if I’d be interested in speaking with Alessandra Camino Creel who is the CEO and co-founder of the first female-led sotol company in Mexico, Acronimo Spirits.
My interest was immediately piqued. Here was a spirit just across the border that I’d never heard much about, or if I had, I couldn’t recall it. Flash forward a few weeks and two hurricanes later (at home) I’ve finally put together this interview with Alessandra Camino Creel where she tells me about Acrónimo Spirits, a new female-led company in Chihuahua, Mexico which just released their sotol blanco, a spirit I’ve come to really love over the past few weeks.
Let’s quickly run through *what is Sotol* and then we’ll get to the interview below where Alessandra gives me a crash course in what to look for when seeking out quality sotol, why this spirit has flown under the radar, what to best pair it with, and more.
What Is Sotol?
Sotol production in Mexico is confined to the Chihuahua, Coahuila, and Durango regions because sotol is made from the Dasylirion plant which is a shrub native to these regions. The Dasylirion plant is closely related to the Nolina, Beaucarnea, and Calibanus plants and interestingly, all of them are part of the asparagus family! So while sotol as a spirit might have a similar taste to mezcal or tequila, it is closer in relation to asparagus than blue agave.
The flavor profile of sotol ranges from grassy to leather to spicy. We’ll get into that more below as well. It has three categories: Reposada, Añejo, and Plata/Puro/Blanco. Many believe what will elevate sotol above tequila and mezcal in the future is its versatility when tasting and mixing, something to certainly keep in mind. Now let’s get to the interview!
Interview With Alessandra Camino Creel, Head Of Acrónimo Spirits And Sotol Producer
Acronimo
Cass: “What are a few things about sotol that most people would never know without speaking to an expert?”
Alessandra: “Many people assume that all Mexican spirits come from agave, but that’s not the case. Sotol is made from the Dasylirion plant, which belongs to the asparagus family (Asparagaceae), not agave. Unlike tequila and mezcal, Sotol isn’t cultivated—it grows wild in the deserts of northern Mexico.”
“What’s fascinating is that there are more than 25 known varieties of Sotol plants, but experts believe there could be even more since this field is still relatively unexplored. Another interesting fact is that because Sotol grows in the wild, cross-pollination often occurs, creating hybrids that blend different species naturally.”
“And here’s a fun comparison: the area for PDO of sotol is more than twice the size of the tequila’s PDO region, making it a vast and unique landscape for this spirit. Also, in contrast to agave, Dasylirion plant is a polycarpic plant so it can reproduce itself more than once before dying. Also, researchers from the UACH (Autonomous University of Chihuahua) have found that if harvested correctly, the plant has a 70% chance of regrowing.”
Cass: “Why has sotol flown under the radar to most Americans until now, do you think?”
Alessandra: “Sotol’s under-the-radar status in the U.S. has a fascinating history. During Prohibition in the early 20th century, the U.S. pressured Mexican border states like Chihuahua, Coahuila, and Durango—key sotol-producing regions—to halt alcohol production. This led to the illegalization of sotol and other spirits like Bacanora.”
“What’s truly fascinating is that Sotol survived because Sotoleros, like our master distiller’s family, preserved the tradition by moving distilleries to remote areas and hiding bottles underground to avoid authorities.”
“In fact, rumor has it that our master distiller’s great-grandfather used to smuggle sotol for Al Capone. So even though sotol stayed under the radar until it was legalized in 1994, it’s now making a comeback—an underground spirit with a great history, ready to be discovered by a whole new generation of curious drinkers.”
The Best Time, Place, And Way To Drink Sotol
Cass: “Where do you see sotol paired best during a meal: before, during, or after? What dishes have you found that pair naturally with Sotol?”
Alessandra: “Great question! Growing up in Chihuahua, I’ve had countless opportunities to enjoy sotol in different settings. My grandfather used to drink it neat with a Sangrita before meals, saying it would open the appetite—a tradition I’ve kept alive.”
“Traditionally, sotol pairs beautifully with a good steak, a local staple in Chihuahua. But recently, at MEXA Cocina del Alma in Mexico City, they paired our sotol neat with scallops, and it was mouthwatering. That experience showed me how versatile our Sotol Blanco is. It can easily replace tequila or mezcal in cocktails and elevate classics like the Negroni.”
“For a meal, here’s my recommendation:
— Aperitif: Sip it neat or enjoy an elevated margarita with sotol.
— Main course: Pair it with grilled steak, seafood like scallops, or other rich dishes that can match its earthy, smoky profile.
— Dessert: Try it in an espresso martini or a unique twist on a Carajillo (you can find our recipe on the website).
Sotol’s versatility makes it an exciting companion throughout the entire dining experience!
Searching For The Best
Cass: “What are the characteristics of an optimal sotol expression? Ie., smoothness? Smokiness? Or is each flavor profile unique?… What would a typical judge look for if blind taste-testing sotol and What are some ‘green flags’ to look out for when tasting a new one?”
Alessandra: :An optimal expression of sotol is characterized by a complex balance of flavors and textures, making each tasting experience unique. Generally, a good Sotol will exhibit:
— Smoothness: A well-crafted Sotol should glide effortlessly across the palate without harshness, showcasing a clean and pleasant mouthfeel.
— Flavor Complexity: Unlike other spirits, Sotol can have a broad range of flavor profiles due to the variety of plants and environmental influences. You might detect notes of herbs, green fruits, and even hints of wildflowers or minerality.
— Smokiness: While not all Sotols are smoky, some may carry a subtle, earthy smokiness, especially those made from wild plants harvested in distinct terroirs.
— Freshness: A quality Sotol often possesses a vibrant, fresh quality, evoking the wild landscapes of its origin.
When a judge is blind taste-testing Sotol, they typically look for several key indicators:
— Balance: The interplay between sweetness, acidity, and any smokiness should be harmonious, with no single flavor overpowering the others.
— Length: A good sotol will have a pleasing finish that lingers, allowing the flavors to evolve on the palate after swallowing.
— Aroma: The nose should be inviting and complex, reflecting its unique botanical character.
“Green flags to look out for when tasting a new sotol include: Clarity, Complexity, Flavor Depth (layered flavors) and a long, pleasant finish. Acrónimo Sotol Blanco embodies these characteristics and has a distinct flavor profile that leans toward the fruity and fresh, thanks to the blend of two varieties: Cedrosanum and Wheeleri.”
“This makes it a remarkable representation of Sotol, reflecting both its heritage and the unique qualities of its ingredients. Ultimately, each expression of sotol is unique, making every tasting a new adventure.”
Taking Sotol To The Next Level
Cass: “Where do you envision this industry going in the next 10 years?”
Alessandra: “The spirits industry is undoubtedly on an upward trajectory, particularly for niche categories like sotol. Today’s consumers are more educated and adventurous, seeking unique experiences beyond just agave spirits. Sotol’s rich complexity and heritage resonate with this desire for depth and authenticity. In recent years, we’ve seen a surge in interest, with the category experiencing significant growth as consumers look for artisanal and craft spirits that offer something different.”
“According to industry reports, Sotol sales have increased by double digits annually, and many bars and restaurants are now featuring it on their menus, highlighting its versatility in cocktails and its unique flavor profile. This shift is partly driven by a growing appreciation for spirits with stories behind them—something sotol has in abundance.”
“I truly believe that Sotol has the potential to become the next mezcal. As more consumers discover and embrace sotol, we can expect even more innovation and creativity within the category, making the possibilities exciting! In fact, we just released Acrónimo Gin – the world’s first gin finished with sotol.”
Cass: “What is the biggest barrier to entry for people who have never heard of Sotol to get them to taste it?”
Alessandra: “The biggest barrier to entry for people who have never heard of Sotol is definitely an apprehension to try something unfamiliar. Many consumers tend to stick with what they know, especially when it comes to spirits, so introducing them to a category that isn’t as widely recognized can be a challenge. There’s a significant need for education to raise awareness and help people understand the unique qualities and heritage of Sotol.”
“However, as hard as this challenge may seem, it’s also incredibly exciting. At Acrónimo Spirits, we have the opportunity to lay the groundwork for a category that, while not new, is ripe for rediscovery.”
“We’re actively engaging in various experiences—like Mexican spirits clubs, tastings, and cultural events—to educate people not only about Sotol but also about its roots and heritage. By providing information and creating engaging experiences, we can help consumers feel more comfortable and adventurous in their choices. This foundational work is essential for building appreciation and excitement for Sotol as it gains traction with bartenders, retailers, and consumers.”
To learn more about Acronimo Spirits, you can visit the company’s website to check out their flagship Sotol Blanco and/or learn about the world’s first sotol-finished gin, their latest release.
(This interview has been edited for length and clarity)