This Sotol from La Higuera is made in Aldama, Chihuaha, according to traditional methods. Although often grouped with mezcal, sotol isn't made with agave but with the similar looking Daisylirion genus, aka 'desert spoon'. This one uses the wheeleri species, for a fantastically complex and fruity spirit. A great chance to sample the flavour profile of a single species sotol, this will be fab sipped neat, over ice.
Gentle smoke combines with piney, herbal bouquets, honey roasted carrots, with an underscore of fruity peppery funk.
I'm whisky guy and I get it because a smokiness, and it's there, but it's different, because it's a different drink. To sums it, it was good experience and I'm going to stick it
