Master Sotolero Gerardo Ruelas produces Sotol La Higuera Cedrosanum in Aldama, Chihuahua. The production process involves cooking the sotol plants in an outdoor conical oven, milling them by hand with axes, and fermenting the fibers naturally with wild yeasts in 1,000-liter pine vats. The resulting liquid is then double distilled in copper alembic stills. The Cedrosanum variety has a nose that presents mineral and caramel notes, while the palate offers a taste of smoked grass and cedar. The finish is dry and the texture is well-balanced.