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 ye
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.
Cost - $25
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Delivery Time It usually takes [3-5] business days for standard shipping. Please note that this is an estimated time frame and may be affected by local holidays, and unforeseen circumstances.