Produced in Janos in the state of Chihuahua at Elaborator de Sotol, family owned distillery, and made following six generations of Sotol Distilling by Gerardo Ruelas. 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. La Higuera uses plants that are allowed to mature, often taking 13-15 years depending on the seasons. The piƱas are milled by hand and ax, and then fermented with wild yeast in pine vats. This allows a more grassy, gentle layers of floral notes. The plant is found throughout Mexico, but the Denomination of Origin dictates that to be labeled a sotol it must come from 1 of 3 regions: Chihuahua, Coahuila and Durango.