Sotol DO La Higuera

La Higuera is an artisanal sotol made in Mexico, using three different varieties of the Dasylirion plant. Master Sotolero Gerardo Ruelas cooks the plants in a conical stone oven, chops them by hand with an ax and lets them ferment with wild yeasts in pine vats. The distillation takes place in a copper still, following traditional methods which give the sotol its unique and distinctive character.

La Higuera sotol is produced from the Dasylirion wheeleri plant, also known as desert sponge. This plant, which grows in the wilds of the states of Chihuahua, Durango and Coahuila, takes about 15 years to mature and produces only one bottle of sotol per plant. The harvesting and processing of Dasylirion wheeleri follows a similar process to that used for agave in the production of Mezcal or Tequila.

The aromatic profile of La Higuera is characterized by mineral and vegetal notes of wet grass and smoke. On the palate, it offers a fresh taste with acidic notes similar to those of cedar, which give a pleasantly refreshing finish.

Perfect to enjoy alone to appreciate its complexity and nuances, or paired with spicy dishes of Mexican cuisine.