Sotol La Higuera is made by Master Sotolero Gerardo Ruelas in Aldama, Chihuahua. Sotol is the state drink of Chihuahua, Durango, and Coahuila. It is produced in a manner similar to the more common artisanal mezcals of central Mexico. The sotol plants are cooked in an outdoor conical oven fired with wood and rocks before being fermented with wild yeasts in 1,000L pine vats. It is then double distilled in alembic copper stills. This bottle is made from the varietal Dasylirion cedrosanum, and offers vegetal, umami notes of stone fruit and earth, accompanied by whiffs of sage and cedar. The finish is savory and peppery with a faint hint of smoke.