La Higuera Sotol, Dasylirion, Cedrosanum, Aldama, Chihuahua (46%, 70cl)

La Higuera Sotol Cedrosanum is an artisanal wild harvested spirit produced in Aldama, in the northern desert state of Chihuahua, Mexico. Master Sotolero Gerardo Ruelas crafts this expression from wild Dasylirion cedrosanum, a distinct species of desert spoon harvested from the higher altitude, arid regions of Chihuahua, which takes up to fifteen years to mature.

While sotol utilizes pit roasting, open vat fermentation, and copper distillation techniques similar to artisanal mezcal, it is fundamentally distinct because it is not made from agave. Sotol is distilled from Dasylirion, a desert shrub in the Asparagaceae family related to nolina and yucca. Unlike agave plants, which die after harvesting their central heart or piña, the root system of a sotol plant remains alive in the ground after harvest, allowing it to regrow new stalks over time. The resulting spirit yields a distinct savory and botanical profile dominated by pine, mineral tones, and herbal spice rather than sweet roasted agave.

The production methods adhere strictly to regional traditions. The wild sotol heads are roasted in an outdoor conical earthen pit lined with river stones and fueled by local wood. The cooked heads are chopped by hand with axes, shredded, and fermented with wild airborne yeasts in open top pine wood vats. Double distillation takes place in traditional copper alembic stills. Bottled unaged at 46% ABV without chill filtration or artificial additives, it showcases the unique impact of the Cedrosanum species on desert terroir.

The profile is crisp, mineral driven, and brightly herbaceous with pine and floral notes. The nose opens with clean aromas of fresh pine needles, eucalyptus, mint, and dry earth, accompanied by underlying hints of green apple and smoke. On the palate, the texture is crisp and structured, delivering flavors of cedar wood, white pepper, herbal tea, and smoked citrus peel, balanced by a distinct grassy minerality. The finish is long, dry, and invigorating, leaving lingering trails of pine resin, subtle smoke, and dry spice.

Dasylirion cedrosanum

Native to higher altitude, drier mountainous slopes. Features large, thick leaves that retain herbal oils.Pine driven, aromatic, and fresh. Characterized by resinous cedar, eucalyptus, mint, and dry spice.