PRODUCT DESCRIPTION
Sotol is genuinely one of Mexico's oldest indigenous spirits, made not from agave but from Dasylirion, a wild desert spoon plant entirely unrelated to agave despite the similar look — a tradition the Indigenous peoples of the Chihuahuan Desert, including the Jumano Pueblos and Lipan Apache, have practiced for centuries. Sotol remained illegal in Mexico until 1994 and only received its own official Denomination of Origin in 2002, restricting authentic production to the states of Chihuahua, Coahuila, and Durango.
Quechol's Texanum expression is made entirely from Dasylirion texanum — as the name suggests, a species also known as Texas sotol, though Quechol's own plants are harvested from the Chihuahuan Desert in Durango. Texanum is genuinely one of the largest Dasylirion species used for spirits production, with piñas averaging 110 to 130 pounds at harvest, and the plants take roughly 15 years to mature in the wild before they're ready. Every bottle is made in small batches using time-honored techniques passed down from one generation of sotoleros to the next, making each release genuinely limited by the pace of traditional, wild-harvested craft.
Wine Enthusiast's Kara Newman scored the spirit favorably, describing "mild, grassy aromas" leading "into a bright and vegetal palate showing fresh-cut grass, bell pepper and dill," the finish "brisk and crisp, with a saline exhale." Multiple retailers, however, consistently describe a notably different, richer character — Wine Chateau and M&W both note the spirit as "mild and tame with prominent and juicy flavors of black licorice," opening "with exotic succulent aromas and spearmint followed by roasted nuts, ancho chile and cooked caramel," closing "round and balanced with subtle vegetal notes." Paste Magazine's independent side-by-side tasting against Quechol's sibling Wheeleri expression found the Texanum "a little sweet, herbaceous and just a bit spicy," "notably mild overall in terms of its assertiveness, especially for the 92.6 proof," offering "a gentle herbal sweetness with some pepper and anise," developing "nutty impressions" suggesting "roasted almonds" over time, with "darker fruit impressions" like "stewed plums," concluding it's "'darker' in the impression it leaves, with a broader and less sharp flavor profile" than its sibling. Toast Wines' tasting adds "jalapeños" up front, "giving way to more delicate and sweet notes of black licorice and anise," with "a spicy finish" that "lingers and spreads throughout the mouth slowly." This is genuinely rare, wild-harvested Mexican spirit — a real entry point for tequila and mezcal drinkers curious about sotol's own distinct, centuries-old tradition.
Quechol Sotol Texanum is made entirely from Dasylirion texanum, harvested from wild plants in the Chihuahuan Desert of Durango, Mexico, matured naturally over roughly 15 years, with piñas averaging 110 to 130 pounds at harvest. The spirit is produced in small batches by traditional sotoleros, using techniques passed down across generations, following the same broader production method used for artisanal mezcal, without any relation to agave. Bottled at 46.3% ABV / 92.6 proof, 750ml.
Kara Newman, Wine Enthusiast:
"Mild, grassy aromas lead into a bright and vegetal palate showing fresh-cut grass, bell pepper and dill. The finish is brisk and crisp, with a saline exhale."
Paste Magazine (extended independent review):
"On the palate, this one is a little sweet, herbaceous and just a bit spicy. Notably mild overall in terms of its assertiveness, especially for the 92.6 proof, the Texanum offers a gentle herbal sweetness with some pepper and anise. Darker fruit impressions can also be teased out over time; I am left thinking of something like stewed plums."
Wine Chateau / M&W (official tasting note):
"AROMA: Opens with exotic succulent aromas and spearmint followed by roasted nuts, ancho chile and cooked caramel. TASTE: Mild and tame with prominent and juicy flavors of black licorice. FINISH: Round and balanced with subtle vegetal notes."
Toast Wines (extended tasting note):
"On the palate, jalapeños are front and center giving way to more delicate and sweet notes of black licorice and anise. A spicy finish lingers and spreads throughout the mouth slowly."
Nose
Exotic and succulent, with spearmint leading, joined by roasted nuts, ancho chile, and cooked caramel; some tastings find milder, grassy character instead.
Palate
Mild and tame, with black licorice and anise carrying through, alongside herbal sweetness, jalapeño, pepper, and darker stewed fruit notes.
Finish
Round and balanced, with a spicy warmth that lingers and spreads, closing with subtle vegetal character.
| Category | Details |
|---|---|
| Style | Sotol |
| ABV / Proof | 46.3% ABV / 92.6 Proof |
| Base Plant | 100% Dasylirion texanum ("Texas Sotol") |
| Region | Chihuahuan Desert, Durango, Mexico |
| Maturation | ~15 years, wild-grown |
| Piña Weight | 110-130 lbs at harvest |
| Production | Small batch, traditional sotolero craft |
| Critics | Wine Enthusiast reviewed (Kara Newman) |
| Style / Identity | A genuinely mild, approachable sotol — a real bridge for tequila and mezcal drinkers exploring the category |
| Aromas & Flavors | Black licorice, ancho chile, roasted nuts, cooked caramel, spearmint |
| Bottle Size | 750ml |
Best enjoyed neat, in a copita or small tasting glass.
Bottle Size: All bottles are 750ML/700ML unless otherwise noted.
21 and Over: Adult Signature Required
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