The article explores the evolving significance of sotol, a lesser-known Mexican spirit distinct from tequila and mezcal. While it once suffered from stigma due to its illegal production and association with poorer communities, sotol's rich history stretches back thousands of years. After a 50-year ban by the Mexican government, filmmakers and producing advocates successfully legalized its production in 1994. Sotol's unique flavor profile—ranging from earthy to floral—and its intriguing narrative showcase the importance of craft distilling in preserving cultural identity.
The journey of sotol—from an illegal spirit to a recognized product—is a testament to the resilience of its producers and the rich culinary heritage of Mexico.
After decades of hardship, a group of passionate sotoleros succeeded in legally reviving the production of sotol, highlighting the importance of cultural identity and craft.
Collection
[
|
...
]