La Higuera Cedrosanum

We are the firt brand ho explore diferents varietys of Dasylirions Dasylirion wheelery: is from el sauz the micro clime isvery cold all the year a lot of hills with grass but not other vegetation and hi elevation.

Dasylirion Leiophyllum: this is from coyoame area this place is very dri and and completly a desert with extrame changes of temperature. Dasylirion Cedrosanum: this tipe is from a region call sierra del diablo a lot os heat and humidity a lot vegetation a is green all the year.

The sotol pland are ready to use at 20 year old and is wild, Intresting facts of sotol plant (any dasylirion) If you cut the plant leaving some part of the piña with the roots the plant can grow again Sotol plan make several quiotes in their life that makes a lot more chances to reproduce.

¿How the sotol is made?
Well is exactly as other artisanal mezcal.
•Hervest the hearth of the plant.
•Roasted the hearth in underground oven using wood and rocks.
•Smash the cooked piñas and ferment in wooden baths.
•Doble distill in cooper still

La Higuera, taste of Dasilyrion

Exploring the traditional the flavors of the different varieties of Dasilyrion.

Species
Sotol Dasylirion, Cedrosanum

Maestro
Don Gerardo Ruelas

Village
Aldama, Chihuahua

Oven
Wood and rocks

Mill
Hand with ax

Ferment
Pine vats of 1,000 Lt

Still
Two distillations in Cooper alembic

Notes
Aroma: mineral and caramel notes
Taste: smoked grass and cedar
Texture: the finish dry and the overall mouth-feel has a near perfect balance