Sotol has been an integral part of the Indigenous cultures of northern Mexico, particularly the Raramuri (Tarahumara), Toboso, and Apache peoples. Long before European distillation methods arrived, Indigenous groups fermented sotol for ritual and medicinal purposes. The Tarahumara, known for their endurance running, used sotol-based beverages in ceremonies and celebrations.
Archaeological evidence suggests sotol consumption dates back at least 800 years, with ceramic fermentation vessels discovered in Chihuahua. Today, some Indigenous communities continue to produce sotol using traditional underground roasting pits and stone fermentation tanks.
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