Produced by maestro Sinohe Chacón in the semi-arid mountains of Sonora, La Higuera Palmilla Wheeleri Sotol highlights how dramatically terroir can shape a spirit. Made from Dasylirion wheeleri — known locally as palmilla — the sotol is cooked underground, hand-milled with an ax, fermented in traditional tinacos, and double distilled through stainless steel and copper alembics. The result is brighter and more coastal than its Chihuahuan counterparts, opening with aromas of moss, hay, and green banana before shifting into fresh lemongrass, salinity, and a lightly oily texture that carries through a clean, mineral-driven finish.

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