Sotol is a regional form of mezcal made from a different agave. It is produced in the Mexican northern state of Chihuahua. The Tarahumara and Apache Indians fermented a drink from agave syrup of the wild Agavacea dasylirion Wheeleri, similar to pulque.

This which was later distilled by the Conquistadors, and became known as sotol, after the native name for the plant. Sotol can only be made from 100% agave sugars. The plant lives in high, cold altitudes and takes 10+ years to mature.

The piña is a third smaller than tequila agaves. So far, there is only one commercial brand available; it is aged in oak barrels and named reposado or añejo like tequila.