The wildness of sotol is part of its allure—but also its biggest challenge. Unlike tequila, which relies on cultivated agave, sotol comes from wild Dasylirion plants. This raises urgent questions about sustainability as demand grows.
Slow to Mature
Dasylirion plants take 15–60 years to reach maturity. Once harvested, they do not regenerate. Overharvesting risks depleting natural populations.
Ecological Role
Beyond spirits, sotol plants are vital to desert ecosystems. They provide food and habitat for insects, birds, and small mammals. Removing too many disrupts fragile ecological balances.
Cultivation Debate
Some argue cultivation is the solution, while others believe it could dilute the spirit’s character. Pilot projects in Chihuahua and Texas are experimenting with semi-cultivation to reduce pressure on wild populations.
Consumer Responsibility
As with mezcal, sustainability must be part of sotol’s global story. Educated consumers, transparent producers, and thoughtful regulation are essential to ensure sotol’s survival—for both ecosystems and communities.
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