Sotol La Higuera Cedrosanum
Cedrosanum is the most refined expression in the La Higuera line — proof that sotol can be every bit as precise and elegant as it is wild. Made from Dasylirion cedrosanum, it trades the rustic intensity of Leiophyllum for structure and polish, while carrying the same underground-pit, wild-ferment DNA as the rest of the range. Founded by Esteban Morales, La Higuera crossed into the U.S. market in 2018 and is now distributed in more than 20 countries, recognised as one of the leading names in the sotol category.
Third-generation Maestro Sotolero Don Gerardo Ruelas hand-harvests the plants around Aldama, Chihuahua and cooks them in a traditional underground conical pit fired with black oak. The cooked piñas are hand-milled with machete and axe, fermented naturally with wild yeasts in 1,000-litre pine vats, and double distilled in copper alembic stills.
Cedrosanum leads with cedar wood, mineral chalk, and a touch of caramel on the nose, moving into smoked grass, pine, and soft leather on the palate, with stone fruit — peach and apricot — surfacing as it breathes. The finish is long, dry, and persistently mineral, the kind of spirit that keeps revealing new layers with air. A natural choice for a slow, contemplative sip, or as the anchor bottle in a comparative tasting alongside Wheeleri and Leiophyllum.
- Master Sotolero: Gerardo Ruelas
- Species: Dasylirion Cedrosanum
- Origin: Aldama, Chihuahua, México
- Oven: Underground conical pit, fired with black oak
- Milling: Hand-cut with machete & axe
- Fermentation: Wild yeast, 1,000L pine vats
- Distillation: Double, copper alembic
- Volume: 700 ml
- ABV: 44° to 48°+ (according to batch)
