In the past few years, a trio of previously little-known Mexican spirits often referred to as regional mezcals —bacanora, raicilla, and sotol—have started trickling into the United States. Bacanora and raicilla, which hail from Sonora and Jalisco, respectively, are derived from agave like many other Mexican spirits, including tequila and, less famously, pulque, a fermented alcoholic beverage from Aztec times. Sotol is distinctive in that it is not made from agave, but a semi-succulent relative which is also known as sotol or desert spoon. Why is that significant? Well, agave can take anywhere from eight to 20 years to mature and once the piña, the heart of the plant, is harvested, the plant is done—a fact that has spurred some hand-wringing about the sustainability of agave-based spirits, which have surged in popularity in recent years. Sotol takes a similar amount of time to mature, but it can be harvested multiple times if done in the right way by hand. It may just be the sustainable answer for mezcal-thirsty drinkers.