La Higuera Dasylirion Cedrosanum Sotol 700ml (46%)
$96.00
Sotol La Higuera Cedrosanum 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 pine vats before being double distilled in copper alembic stills
La Higuera is the first brand to explore different varieties of Dasylirions. The micro climate is very cold throughout the year. The region has hills all around and is at a high elevation with grass but not other vegetation.
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.
What is sotol?
Sotol is the name for both the distillate and its source: the sotol plant, a desert shrub native to the Chihuahuan Desert that spans West Texas, northern Mexico and southern portions of New Mexico and Arizona. The spiny succulent, often called desert spoon, is in the asparagus family and a close relative of the agave plant.
Derrumbes
Ranked as one of the top trending mezcal brands worldwide in 2022 and is recognized as one of the few leading independent Mexican mezcal brands, Derrumbes celebrates traditional mezcal-making across diverse regions of Mexico. Each expression represents a distinct state, showcasing unique regional flavors and traditional production methods such as pit roasting, natural fermentation, and distillation in copper or clay stills.
Derrumbes works closely with small, family-run producers, emphasizing sustainability and cultural heritage, making it a journey through the rich biodiversity and mezcal traditions of Mexico beyond the well-known Oaxaca region.
