Sotol La Higuera - Dasylirion Leiophyllum | Mexican Mezcal

Sotol La Higuera 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.

Sotol La Higuera Leiophyllum is produced in Aldama, Chihuahua by Master Sotolero Gerardo Ruelas. 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 Wheeleri has a rounded balance of smoke herbs and fruit. The nose is more herbal with hints of smoke. The palate shows more of the herbs with hints of pineapple.

Sotol La Higuera is produced using traditional methods in Aldama, Chihuahua by Master Sotolero Gerardo Ruelas. He cooks the different varieties in an outdoor conical oven fired by wood and rocks. The Dasylirion varieties are milled by hand with axes. Fermentation occurs with wild yeast in 1,000-liter pine vats. The sotols are double distilled in copper alembic stills.

What is sotol?
Sotol is the name for both the distillate and its source: the sotol plant, a desert shrub native to the Chihuahuan Desert that spans West Texas, northern Mexico and southern portions of New Mexico and Arizona. The spiny succulent, often called desert spoon, is in the asparagus family and a close relative of the agave plant.