La Higuera Cedrosalum Sotol

Produced in Aldama, Chihuahua, by Master Sotolero Gerardo Ruelas, this sotol is crafted from wild-harvested Dasylirion cedrosanum plants. The piñas are roasted in traditional earthen ovens, milled by hand with axes, and fermented using native yeast in pine vats. Double-distilled in copper alembic stills, it offers a mineral-driven profile with smoked grass, cedar, and caramel notes. The palate balances earthy undertones with hints of dried herbs and a dry, textured finish. A tribute to Chihuahua’s terroir, it exemplifies artisanal methods and sustainable harvesting of desert flora.