Cucharillo Sotol (2021 Limited Edition)

What is Sotol?

What is Sotol? We get this question a lot—especially from fans of our Cucharillo.

Here’s the short answer:

• “Sotol” can refer to both the Mexican spirit category and the Dasylirion plant species from which the spirit is made. 
• As an alcoholic beverage, Sotol (like Mezcal, Tequila, and Champagne) has an official appellation (also known as a Denomination of Origin). To be called “Sotol” under the official Mexican appellation, it must be made in Chihuahua, Durango, or Coahuila.
• As a plant, sotols grow in the wild, not limited to manmade borders—from Texas to Oaxaca. The Chihuahuan Desert extends north of the border to Southeastern Arizona, southern New Mexico and west Texas. Sotol plants grow in these regions as well as many Mexican states outside its official Denomination of Origin.

Mezcal versus Sotol: What is the Difference?

Remember the Family -> Genus -> Species classifications from high school biology?

Sotol and agave plants are like cousins—both belong to the Asparagaceae family, but different genuses:

• Sotol belongs to the Dasylirion genus (not agave).
• Mezcal – distilled from various agave species – belongs to the Agave genus.

Just like agaves, sotol plants can have different local names depending on the region. For example:

• In Oaxaca and Puebla, sotol is known as Cucharillo or Cucharilla.
• In Sonora, it’s known as Palmilla.

Sotol versus Mezcal: Legal Differences

As Mexican spirit categories, Mezcal and Sotol also have different official Mexican appellations (also known as Denomination of Origin, or DO).

Courtesy of our friends at Mezcalistas, the map below shows the official DO regions for Mezcal, Sotol, and other Mexican spirits like Tequila, Bacanora, and Raicilla.

• Sotol’s DO covers Chihuahua, Coahuila, and Durango.
• Mezcal’s DO includes Oaxaca, Michoacán, Puebla, Guerrero, and other states.

Courtesy of Mezcalistas.com: this map shows the official Mexican appellations and Denomination of Origin (DO) regions for Mezcal, Sotol, Tequila, Bacanora, and Raicilla. Sotol’s DO covers Chihuahua, Coahuila, and Durango, while Mezcal’s DO includes Oaxaca, Michoacán, Puebla, Guerrero and other states.

Cucharillo and Sotol Spirits: A More Sustainable Alternative to Wild Agave Mezcals?

Wild agaves make delicious mezcals—but depending on the varietal, they can take 10–25+ years to mature in the wild before they’re ready for harvest.

This is part of why we find sotol plants—and the spirits made from them—so fascinating. They’re wild and seem naturally more sustainable than their wild agave counterparts.

Scrappy and tenacious, sotol plants grow wild throughout the Chihuahuan Desert—on both sides of the Mexico/US border. On the Mexican side, they thrive across a diverse range of regions, from Sonora to Oaxaca, even in harsh climates and soil conditions where other plants struggle.

Here’s why sotol plants stand out:

• Drought-resistant. No irrigation needed.
• Pollinator-friendly. They can grow flower stalks not just once but multiple times, attracting pollinators like bees and growing seeds each time.
• Regenerative. They grow back if the root system is left intact during harvest. 
• Tough survivors. They grow in harsh climates in high altitudes (ranging from 3000 to 6000 ft.) and rocky, chalky soil conditions where agaves would not grow.

Curious to see where our Cucharillo comes from? Check out the short videos below.

Join us at the Lucas García family’s estate in the remote, rugged hills near San Isidro Guishe, Oaxaca, and see these impressive plants in their natural habitat.

Meet the Producers

Who are the master distillers crafting this singular Sotol spirit? Meet the Lucas García clan, a nine-generation Mezcal family from San Isidro Guishe, a community in the district of Miahuatlán among the southern highlands of Oaxaca.

Today, in part due to their efforts, the region is widely regarded as a center of mezcal production.

Of all the mezcal producers we have met and worked with to date, the Lucas García family is perhaps the most focused on legacy: looking beyond the present day, focusing on sustainability, and passing on the family’s collective knowledge and traditions to future generations.

José and Clara are the patriarch and matriarch. Their sons, Mario and Chano, head the family distillery. Grandson Diego, the 9th generation, joined the family business after graduating from college.

Check out the photos and videos to see what it is like to spend time with three generations of Lucas Garcías under one roof. Clara’s pork carnitas are out of this world. We are big fans of their “Capulinas” – the traditional suede jacket made from deer skin and worn by the “Cuerudos” (roughly: cowboys) in this part of Mexico. Don’t forget to check out their Mezcal 101 video series, where Mario and Diego share their wealth of Mezcal knowledge and show you what makes their distillations so unique.

Cucharillo and Sotol: Cultural and Historical Significance Beyond Spirit Distillation

Sotol plants have many uses beyond spirit distillation. Indigenous populations have valued them as a food source for centuries. The leaves were traditionally woven into mats and baskets, while the spoon-shaped bases at the end of the leaves—like those shown in the photo below—can be used for decorations and handmade crafts.

Did you know Cucharillo leaves make stunning wedding arches?

In fact, Grandpa Jose from the Lucas García family (who made our Cucharillo) had one at his own wedding!

Tap below to see the video where Jose reminisces about the Cucharillo arch and his wedding day—and check out a gigantic Cucharillo plant up close.