Dasylirion Wheeleri
Dasylirion Leiophyllum
Dasylirion Cedrosanum
Dasylirion Texanum
Sotol
La Higuera
Dasylirion
Wheeleri
This is the principal expression of Sotol La Higuera. The Wheeleri varietal is also the most prolific in the Northern state of Chihuahua.
Sotol La Higuera Wheeleri has a rounded balance of smoke, herbs and fruit. The nose is more herbal with hints of oil. The palate shows more of the herbs (lemongrass) with hints of warm pineapple.
Fantastic in cocktails, or in a highball with crisp soda water.
Sotol
La Higuera
Dasylirion
Leiophyllum
Sotol La Higuera Leiophyllum is produced in Aldama, Chihuahua. The sotol plants are cooked in an outdoor conical oven and then milled by hand with axes. The fibers are naturally fermented with wild yeast in 1,000L pine vats before being double distilled in copper alembic stills. The Leiophyllum has notes of wet soil and ash, while the pallet is meaty with notes of salami with a fruity finish of peaches and bananas.
Sotol
La Higuera
Dasylirion
Cedrosanum
Similar to the Sotol La Higuera Leiophyllum, the Cedrosanum is produced in Aldama, Chihuahua, with a similar production method. The Cedrosanum has mineral and caramel notes on the nose, smoked grass and cedar on the palate and the finish is super dry with a balanced texture.
Sotol
La Higuera
Dasylirion
Texanum
Similar to the Sotol La Higuera Leiophyllum and Cedrosanum, the Texanum is produced in Aldama, Chihuahua, with a similar production method. The Texanum has a smokey and savoury BBQ-sauce nose, steak-spice and gun-powder on the palate and the finish is super dry with a creamy texture.