La Higuera Sotol is produced in Janos in the state of Chihuahua at Elaborator de Sotol, a Family owned distillery, and made following six generations of Sotol Distilling.
The Elaborator distillery was the first Distillery in Mexico to obtain a license to produce Sotol and also the first to obtain permits to export into the USA.
The dating of Cabonio made in Caves in the area of Chihuahua has suggested the use of Sotol as a distilled spirit for over 800 years.
La Higher uses plants that are allowed to mature, often taking 13-15 years depending on the seasons. The harvesting, cooking and production method used is similar to mezcal production. This allows a more grassy, gentle layers of floral notes.
On the nose there are clear hints of agave plants and herbs and fresh cut grass, the palate flavours spices, cocoa, anise, roasted agave, with the finish slightly spicy