Sotol is a Mexican distilled spirit produced in Northern Mexico. The estimated annual production of sotol is at around 5,200 hl per year. This industry grows at an average rate of 5% per year. The Mexican Sotol Council and the Sotol Certificate Council are regulatory bodies dedicated to monitoring that sotol producers comply with the Official Mexican Standard NOM-159-SCFI-2004. Currently, those regulatory bodies try to improve the sotol production process and good practice guidelines to contribute to cleaner production. This paper reports a case study of artisanal sotol production in Chihuahua State in Mexico. Life cycle assessment (LCA) technique was used to compute the environmental impact of sotol and its performance to identify system hotspots and propose improvement interventions. SimaPro software, v.9.1®, is used for the LCA, applying CML-IA baseline V3.05/EU25 method to evaluate and select environmental impact categories. The system boundary included the stages of harvest, cooking, milling, fermentation, distillation, bottling, and packaging. The findings indicate that each of the stages required for sotol beverage processing significantly affects the marine ecosystem. The milling and bottling stages have the highest environmental impact. A 750-ml bottle of artisan sotol causes 5.92 kg CO2 eq, based on empirical data. Sotol makers should focus on reducing energy consumption caused by input transportation and equipment for milling.

Sotol is a distilled spirit made in the north of Mexico produced from the wild plant Dasylirion wheeleri. Although sotol was awarded the Designation of Origin (DO) in 2002 and has an economic influence on the DO region, its environmental profile has not been determined. For that reason, this paper reports a Life Cycle Analysis (LCA) of the industrial sotol production process in the Mexican state of Chihuahua to determine any significant environmental impacts caused by sotol production from raw material acquisition to the packaging stage. The LCA was modeled using SimaPro 8.5.2 software (PRé Sustainability, Amersfoort, The Netherlands) and the environmental impacts were calculated using the CML-IA baseline v3.03/EU25 impact assessment technique. The findings reveal that sotol beverage manufacturing considerably affects three of the eleven impact categories selected and that the harvesting and bottling stages have the greatest negative environmental impact of all the sotol production stages. According to empirical data, one bottle (750 mL) of sotol results in a higher carbon dioxide value than any other spirit evaluated in earlier LCA studies, with white, rested, and aged sotol generating 5.07, 5.12, and 5.13 kg CO2 eq, respectively. Other drinks, such as mescal, classic gin, and whisky generate only 1.7, 0.91, and 2.25 kg CO2 eq, respectively. In conclusion, sotol distillery companies should start to decrease road transport of raw materials used in the packaging stage and begin to cultivate sotol instead of extracting it from the wild as strategies to achieve cleaner production.