Sotol is like the grown-up sibling of tequila and mezcal: the two more rowdy distilled spirits from Mexico. Añejo means “aged,” and Añejo Sotol is matured in French oak barrels for two years. There’s a distinct family resemblance between tequila and sotol—they both have a gentle, fruity sweetness—but the sotol is a bit more gentle and nuanced than the more lip-smacking tequila can be. The sotol needs infusing for at least 24 hours to get the heat of the chile.
With thanks to Georgie Thorp for creating this.
Reprinted with permission from NOPI: The Cookbook by Yotam Ottolenghi and Ramael Scully, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC.