From the importer PM Spirits:
Sotol is a traditional Mexican spirit made from the sotol plant (a.k.a. desert spoon a.k.a. dasylirion). Throughout Mexico there are producers, traditional and modern, working with these beautiful plants making delicious spirits. Production is similar to agave spirits with as much diversity and creativity. There is a D.O. where the majority is produced which includes three states: Durango, Coahuila, and Chihuahua. Outside of the D.O. sotol spirits have other identities such as Cucharilla and Palmilla.
La Higuera is a project that set out with the intention of showcasing the diversity in flavor that different sotol species can give us. This is clear when tasting the core lineup alongside each other which are all made by 5th generation maestro sotolero Don Gerardo Ruelas.
In addition to exploring sotol types, La Higuera is exploring sotol spirits beyond the D.O. La Higuera proudly presents special releases from Puebla, Oaxaca, and Sonora which expands into the broad tapestry of terrior, maker, production, and variety. These special releases are produced in tiny batches and sell out quickly.
Sotol Wheeleri is the most common type of sotol around Aldama, where the La Higuera core line is made. Harvest is done by hand. If cut above the roots, the plant often grows back. Cooking is done in a cylindrical pit that is not particularly large. The wood used is black oak, and the sotol piñas are covered during the roast similar to most mezcal production. A small mechanical mill along with machetes are used to chop up the roasted sotol. Distilled in a 900 liter copper pot still similar to a Oaxacan pot still from the central valleys but much larger. This sotol is distilled twice and adjusted slightly to balance with fresh water.
With Wheeleri, 5th generation sotolero Don Gerardo delivers notes of sugar cookie, earth, and light smoke. Playful in cocktails.
