Acrónimo Sotol Blanco Review | Traditional Sotol from Chihuahua

[00:00:00] I've got to admit, over the last year, I've become a real fan of Sotol. The more I taste it, the more I realize this category has some incredible depth. For the longest time, I thought Sotol was just one thing, but once I started digging into this, I realized it's a lot more like Mezcal than I thought. Just like Mezcal can be made from many different agave species, Sotol is made from different species of the Dasalyrian plant. And today's bottle is a perfect example of that. Let's check out Acremo Sotol Blanco. Before we get started, I want to say thanks to Alessandra, the co founder of Chronomous Spirits, for sending me this bottle. As always, receiving a bottle never guarantees a positive review. I'm simply going to tell you exactly what I think about it. Akronimo is a family owned female led company whose family has more than 100 years of history in Chihuahua, Mexico. And I always enjoy seeing brands that say connected to their roots. Okay, so this one's got some words that I'm really working on. So don't, don't get too mad at me if I say things incorrectly. I'll do my best. This Soto is produced at Casa Inspiration in Ala Daman, Chihuahua by fourth generation Guerrero Rules. One thing that really caught my attention is the fermentation of this. But I want to talk about the first part. Hazelurian plants. They're harvested much like agaves. Then they're put into an earthen pit, cooked for five to seven days. In that earthen pit, they are crushed with either a mallet or a tohona. And then the fermentation starts. And this is where it gets really cool. This is fermented in wooden vats in a dedicated fermentation room where the walls are lined with bagazo or spent agave fibers. This creates an environment where native yeasts naturally thrive, helping produce aromas that really express the terroir of the Chihuahuan Desert. After fermentation, the spirit is double distilled in copper pot stills. Now that's the kind of production that we all love seeing when it comes to mezcal, Sotol and tequila. Here's the part that really kind of surprised me. This isn't made just from one species of the Sotol or Dasalierian plant. This is a proprietary blend of two different Dasalurian species, the Desa Sauroseman and the Huileran. Honestly, I had no idea there were multi species of the Dasalurian until I started researching this. Sotol it's very similar to Mezcal, where different agave varietals like Espadine, Tobala, tepizate, all create different flavor profiles. Sotol has some kind of the same diversity, and I think that's one of the reasons the category is becoming more and more exciting to me. Acronymo worked alongside Mastohulayas to create a blend that truly captures the character of the Chihuahuan Desert while still being approachable. For someone trying Soto for the first time, I think that's a pretty sparkle. Let's get this one in the glass. [00:02:28] Okay. So it's really clear, but if you look, it has kind of some green reflections in there. So it's almost like a. A light green a little bit. It has a really nice body, really runs, you know, got some nice legs. [00:02:42] Let's get on the nose of this one. On the nose, you get this nice smoky smell, but you also get, like, a dried chili and some other vegetal notes. A little bit of leather, a little bit of, I think, green apple. And depending on where you smell on the glass, I also get a little bit of, like, a bell pepper and a little bit of fruit. Like, just struggling to come out of there. All right, let's give it a taste. [00:03:05] Okay. [00:03:06] Very green, very earthy. A lot of minerals, A little bit of that wet stone that I like so much. I pick up a little bit of that level leather, maybe a little bit of that green apple. Almost get a little juniper or pine as well that smokes there. Of course, it's not right in the front. [00:03:21] That chili that I smelled, that dried chili in the nose starts to come into the finish, it really kind of heats up. There's a nice pepper note. Really earthy, a nice sweetness. One thing I've noticed about this is it's not overly sweet, like some of the tequilas or even some of the mezcals, where you have that real agave sweetness. This doesn't have that same sweetness, but it's very complex, very herbal, very earthy. [00:03:42] That chili's nice. It really hangs on. There's a really nice finish to this one. This is an interesting sipper. It's one that I definitely need to get a little more used to. It's complex. There's a lot going on. I bet this is killer. In several different cocktails. The way these mixologists and great bartenders can utilize these smoky notes and these earthy minerality notes and put them into a cocktail, I think it'd be awesome. It's definitely one to sip on. And just get excited about all the different flavors that are in there. If you've never tried xltol, I think this is a fantastic place to start because it is complex. An agave enthusiast is going to really get into all these different flavors, yet it's still approachable for someone who's not real experienced in agave spirits. There is that smoke there, but it's not overwhelming like some Mezcals where the smoke just really kind of kicks you out and makes you say that you don't like it. It doesn't have what my wife calls that band aid taste, but it does have a little bit of that smoky smell. [00:04:36] So let me know what you think of this one. If you've ever had it, put it down in the comments. If you're really curious about learning more about tequila, mezcal and sotol and all things agave, be sure to subscribe. And even though this isn't tequila, you should check out the Tequila Report. It is the biggest newsletter in the world with more than 62,000 subscribers. An email newsletter coming to your email where people can open up and learn about industry news, reviews, events. It covers everything and the coolest thing about all it is free. So go to the Tequila Report. [00:05:03] Com, subscribe and check it out. Thanks for watching. We'll see you at the next review.