Sotol La Higuera is produced using traditional methods in Aldama, Chihuahua by Master Sotolero Gerardo Ruelas. He cooks the different varieties in an outdoor conical oven fired by wood and rocks. The fibers are naturally fermented with wild yeasts in 1,000-liter pine vats before being double distilled in copper alembic stills.
The Cedrosanum has mineral and caramel/vanilla notes on the nose. Smoked grass, creamy cheese, squash and cedar, on the palate. The finish is dry and the texture is balanced.
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