"More than 70 bars and restaurants will feature sotol-based creations throughout the week, from refreshing highballs to smoky stirred sippers. Expect to see Casa Lotos Sotol featured across the city at some of NYC's most notable drinking destinations like , Superbueno Wall Street Hotel Cosme, Toloache and El Fish. Each will riff on the spirit's versatility, from bracingly vegetal martinis to smoky-sweet riffs on classic margs."
"The festivities kick off with a distillation demonstration at the Consulate General of Mexico, led by fourth-generation sotolero Gerardo Ruelas. The session will explore how terroir, climate and solar ovens shape Casa Lotos's flavor profile, from its grassy nose to its subtle, peppery finish. Other events throughout the week include educational panels, culinary collaborations, pop-up tastings and live music celebrating the craft and culture of northern Mexico."
Sotol Week runs October 6–12 across New York City, featuring cocktail specials, tastings, panels, culinary collaborations and live music dedicated to sotol. More than 70 bars and restaurants will serve sotol-based creations ranging from highballs and bracing vegetal martinis to smoky stirred sippers and smoky‑sweet margarita riffs. Casa Lotos Sotol will appear at major venues including Superbueno, Wall Street Hotel, Cosme, Toloache and El Fish. The kickoff includes a distillation demonstration by fourth‑generation sotolero Gerardo Ruelas that examines how terroir, climate and solar ovens shape flavor. The event aims to introduce sotol, made from wild-harvested Dasylirion, to a wider audience.
Read at Time Out New York
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