Similar to the Sotol La Higuera Leiophyllum and Cedrosanum, the Texanum is produced in Aldama, Chihuahua, with a similar production method. The Texanum has a smokey and savoury BBQ-sauce nose, steak-spice and gun-powder on the palate and the finish is super dry with a creamy texture
|33 × 9 × 9 cm
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