Made from 100% wild grown Dasylirion leiophyllum succulents that had matured for a minimum of 18-22 years, the plants were all manually harvested at peak ripeness and broken down before being cooked with local Willow and Oak woods. This is a very special ceremonial "pechuga" style that is distilled a third time with the inclusion of rattlesnake meat. The spirit is more refined, owing to the extra distillation, with elegant floral notes, fresh quince, and pine sap.
Sotol La Higuera Cedrosanum has mineral and caramel notes on the nose with smoked grass and cedar on the palate. The finish is dry and the texture is balanced.