Sotol La Higuera Leiophyllum is produced in Aldama, Chihuahua The sotol plants are cooked in an outdoor conical oven and then milled by hand with axes. The fibers are naturally fermented with wild yeasts in 1,000-liter pine vats before being double distilled in copper alembic stills.
The Leiophyllum has notes of wet soil and ash. The pallet is meaty with notes of salami. The finish gets fruity with notes of peaches and bananas.
- Master Sotolero Gerardo Ruelas
- Dasylirion, Leiophyllum
- Conical Oven with wood & rocks
- Fermentation in Pine vats of 1000Lt with Wild Yeast
- Double distillation in Copper Alambic
- Volume: 700 ml
- 48.3° Alc / ABV