Sotol La Higuera Cedrosanum has mineral and caramel notes on the nose with smoked grass and cedar on the palate. The finish is dry and the texture is balanced.
Sotol La Higuera Leiophyllum is produced in Aldama, Chihuahua by Master Sotolero Gerardo Ruelas. The sotol plants are cooked in an outdoor conical oven and then milled by hand with axes. The fibers are naturally fermented with wild yeasts in 1,000-liter p...