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Sotol La Higuera is made to traditional methods in Aldama, Chihuaha. Using Dasylirion, as opposed to agave species, it's actually distinct from Tequilas and mezcals, but has been grouped alongside as the plants look so similar. This one is made with cedrosanum, and is a fantastic chance to sample the profile of a single species. Delicious savoured neat, with a touch of ice if you like, but will also hold its weight in a cocktail.
Earthy nose, with woody notes of pine and cedar, and a complex herbal mixture. Soft leather on the palate, with more herbs, liquorice, a touch of lemon, and gentle minerals.
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