Back on Track with Casa Lotos Sotol!


We're back at it — sharing our journey through the vibrant world of craft spirits, and it’s especially exciting to keep talking about Casa Lotos Sotol!

Having it finally available in the UAE gives us a fresh opportunity to experiment, mix, and showcase its incredible versatility in the mixology world. This isn't just another bottle behind the bar — it's a whole new chapter for cocktail creativity.


Spotlight on an Overlooked Mexican Spirit

We had the pleasure of collaborating with NIRI and TAPARELLE last weekend, who were amazing partners in helping us bring Sotol to the spotlight. Together, we sparked curiosity, poured samples, and got consumers genuinely excited about this almost-forgotten Mexican spirit.

But wait... forgotten?

Well — yes and no.


So... What Is Sotol, Really?

Even though Sotol has been around for as long as Tequila and Mezcal, it’s still widely unknown outside Mexico. That’s largely because around 85% of its production is concentrated in the northern Mexican states, particularly Chihuahua.

Unlike Tequila and Mezcal, which are made from agave, Sotol is crafted from a wild plant called Dasylirion (also known as "Desert Spoon").


Dasylirion Leuphylum variety


Here’s what makes it so special:

  • Dasylirion is a wild plant, not cultivated — each one grows naturally in the desert and takes 12 to 22 years to mature.

  • It’s a botanical cousin of agave, with both plants coming from the Asparagaceae family.

  • The heart of the plant — used in production — is called the “cabeza” (similar to the “piña” in agave spirits), though it’s notably smaller.

There are three main types of Dasylirion, and Casa Lotos uses the Leuphylum variety, which thrives in arid, sandy desert soils. This plant digs deep into the earth to find moisture, resulting in a final spirit with a distinctly mineral, dry, and crisp profile — quite different from the more herbal and grassy versions made from forest-grown varieties.


A Modern Twist on Tradition

The founders at Casa Lotos decided to develop a new style of Sotol — one that’s approachable, modern, and designed for cocktails, without losing its authenticity.


Here’s how:

  • They bottle at a gentler 40% ABV (80 proof) — softer than the usual high-proof rustic Sotols.

  • They’ve eliminated the traditional smokiness often associated with Sotol, making it much more mixable and beginner-friendly.

But this change isn’t just about flavor — it’s part of a sustainability-first philosophy:


  • The traditional stone ovens used to cook the “cabezas” are powered entirely by solar energy.
  • No wood is burned, which not only reduces emissions and prevents deforestation — it also ensures that no external smokiness flavors the plant, allowing the natural desert expression of Dasylirion to come through clean and pure.

This is innovation that respects the environment and the spirit’s integrity.


So Why Was Sotol Almost Forgotten?

This is where the story takes a wild, and often overlooked, turn.

Even though Sotol has deep ancestral roots — consumed for centuries by Indigenous communities like the Rarámuri — it remained a regional secret for most of its life.

Then came the U.S. Prohibition era (1920–1933) — when Americans were banned from producing, selling, or purchasing alcohol. Interestingly, exporting alcohol for foreign consumption remained legal, creating all kinds of gray areas and opportunities. As a result, Mexican spirits — including Sotol — found their way north.

Smugglers and gangsters, including none other than Al Capone, are documented to have sourced Sotol from Chihuahua and smuggled it into speakeasies across the U.S. In fact, in the early 1930s, Chihuahua was producing an estimated 300,000 liters of Sotol per year, much of it destined for illegal U.S. consumption.


Image of Vicente Ruelas selling Sotol to Al Capone's gang during Prohibition in the early 1930's


The U.S. government, keen to stop the flow, pressured Mexico to crack down.

What followed was brutal:

  • Sotol was officially banned in key Mexican states like Chihuahua.

  • Family-run distilleries (vinatas) were destroyed, often burned to the ground.

  • Sotoleros — the people behind the spirit — were persecuted, imprisoned, and in some cases killed, in a targeted effort to end production and smuggling.


Here’s the kicker: Even after Prohibition ended in 1933 in the U.S., the ban on Sotol production in Chihuahua remained in place... until 1994.  

Yes — 1994!!  That’s over 60 years of silence for this incredible spirit. A generation lost. A tradition nearly erased.


The Revival: Sotol’s New Era

Today, Sotol is making a strong comeback, and we’re thrilled to be part of this story.

In 2002, it was granted a Denomination of Origin (DO) — protecting its identity and anchoring its production to Chihuahua, Durango, and Coahuila.

Now, brands like Casa Lotos are leading a new wave of producers who are reclaiming the legacy, crafting Sotol with a deep respect for the land, the people, and the future of Mexican spirits.


Gerardo Ruelas family, fourth generation



Meet the Makers: The Ruelas Legacy

Casa Lotos Sotol is artfully crafted by the Ruelas family, fourth-generation master distillers from Aldama, Chihuahua. 

During the Prohibition era, Sotol rose as the most sought-after “border spirit,” and the Ruelas family became its most prolific producers. Their patriarch, Vicente Ruelas, made history in the 1930s as the first distiller in the region to legally obtain a permit to produce Sotol.

Today, the family carries forward this legacy, blending centuries-old tradition with modern, sustainable innovation. The result is Casa Lotos Sotol — a spirit rooted in heritage, elevated in quality, and truly one of a kind.