La Higuera Leiophyllum Sotol

La Higuera Leiophyllum Sotol is an artisanal, wild-harvested Mexican spirit produced by Master Sotolero Gerardo Ruelas using wild Dasylirion leiophyllum plants grown in the Chihuahuan desert. Pit-cooked in an outdoor conical oven, hand-milled with axes, naturally fermented in pine wood vats, and double-distilled in copper alembic stills, it delivers a complex balance of earthy ash, subtle meaty undertones, and bright orchard fruit.

Food Pairing: Charcuterie boards, salami, smoked pork chops, grilled peaches, or roasted bell peppers.

Tasting Notes : Crystal clear with brilliant silver highlights, featuring a smooth, medium-full body and a coating mouthfeel.

Nose : Wet soil, camp ash, herbal sage, mint, and subtle white pepper.

Palate : Savory and complex with notes of cured meats, earthy forest floor, roasted fruit, and wild herbs.

Finish : Long and dry with lingering notes of ripe peaches, green banana, and soft smoke.

Serve : Serve neat at room temperature in a glass tasting vessel or traditional copita.