Master Sotolero Gerardo Ruelas produces Sotol La Higuera Leiophyllum 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 Leiophyllum variety presents notes of wet soil and ash on the nose, while the palate offers a meaty flavor with hints of salami. The finish is fruity, with notes of peaches and bananas.
Security
Your payment is completely secure
Shipping
We ship all orders within 1-3 business days
Packaging
Best in the industry packaging with utmost care for the bottles and eco-friendly materials
Authenticity
We guarantee authenticity of all items purchased
Security
Your payment is completely secure
Shipping
We ship all orders within 1-3 business days
Packaging
Best in the industry packaging with utmost care for the bottles and eco-friendly materials
Authenticity
We guarantee authenticity of all items purchased