Move over, mezcal—New York City is about to dive into the world of sotol, an earthy spirit hailing from northern Mexico. From October 6 to 12, the city will celebrate Sotol Week, showcasing this unique distillate with cocktail specials, tastings, and various events.

Over 70 bars and restaurants will feature cocktails made with sotol, including refreshing highballs and smoky stirred drinks. Noteworthy venues like Superbueno, Dante, and Cosme will serve up new creations, showcasing the spirit’s versatility. Expect everything from vegetal martinis to innovative spins on margaritas.

The initiative for Sotol Week emerged when Casa Lotos teamed up with José María “Chema” Dondé Rangel, founder of Panorama Mezcal, to create an event dedicated to promoting this lesser-known spirit. It aims to broaden sotol’s appeal and secure its status among the prominent spirits globally.

Kicking off with a distillation demonstration at the Consulate General of Mexico led by fourth-generation sotolero Gerardo Ruelas, the week will also include educational panels, culinary collaborations, pop-up tastings, and live music to celebrate the rich culture of northern Mexico.

Though sotol may be new to many in New York, it has a long-standing tradition in the spirits sector, distilled for centuries in regions like Chihuahua and Durango. Made from the wild-harvested Dasylirion plant, this rustic spirit is emblematic of the rugged landscape where it thrives, taking over a decade for each plant to mature.

For those eager to explore, Sotol Week presents an excellent chance to discover this untamed spirit, with 70 venues presenting varied and exciting offerings throughout the week.