Sotol La Higuera Cedrosanum is produced in Aldama, Chihuahua 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.
The Cedrosanum has mineral and caramel notes on the nose. Smoked grass and cedar on the palate. The finish is hard dry and the texture is balanced.
- Master Sotolero Gerardo Ruelas.
- Dasylirion, Cedrosanum
- Conical Oven with wood & rocks
- Fermentation in Pine vats of 1000Lt with Wild Yeast
- Double distillation in Copper Alembic
- Volume: 700 ml
- 48.3°Alc / ABV