Description
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 yeast in 1,000L pine vats before being double distilled in copper alembic stills. The Leiophyllum has notes of wet soil and ash, while the pallet is meaty with notes of salami with a fruity finish of peaches and bananas.
