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La Higuera Texanum

La Higuera Texanum is produced by Master Sotolero Gerardo Ruelas in Aldama, Chihuahua using Dasylirion texanum.

Rating: (2 reviews)
Category:Sotol
Brand:La Higuera Sotol
Mezcalero:Gerardo Ruelas
Dasylirion:Texanum
Grind:Shredder
Distillation:Copper
Style:Joven
State:Chihuahua
Town:Aldama
ABV: 49.9%
Release year: 2021
Website: https://www.instagram.com/sotollahiguera/, opens in new window

About this sotol

La Higuera Texanum is produced by Master Sotolero Gerardo Ruelas in Aldama, Chihuahua using Dasylirion texanum. This type of sotol plant is native to central and southwestern Texas in the United States and in Coahuila state of northeastern Mexico, including the Chihuahuan Desert. This spirit has notes of dried grass, minerals, and light smoke on the nose. Flavors of sunflower seeds and caramel show with a medium to full body and velvety finish.

La Higuera Sotol

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.

2 reviews

3 out of 5

valib4

valib4

1 review
Rated 3 out of 5 stars4 months ago

not so great

TheAgaveFairy

TheAgaveFairy

167 reviews
Rated 3 out of 5 stars4 months ago

49.9% Lot 1:

Nose is leaning simple and sotol driven, with complexity coming only on the third pour. touch of nail polish that’s in balance over sotol sweetness, now with pink peppercorn coming in strongly tonight. Fino sherry, a tinge of a bbq smoke, kinda a earthy sweetness but not quite the usual “rain on hot cement”. Some mild earthy mushroom notes like the leiophyllum can have, ground corn as well. Some stinky vegetable like green onion or shallot.

Palate is with a pretty dang good texture, earth, red and white peppercorn, slight chemicals, dried mints, a little basil, more bbq like black pepper heavy beef jerky, clay, the finish has a touch of pool water and good length and sweetness. More of that garlic adjacent vegetal notes and button mushroom savoryness with some dark chocolates and hazelnuts too on the finish.

6+/10! So far airtime has it tasting more like other texanums i can think of in a good way. For all the whacky descriptors, it comes together in a lovely way.

49.9% Lot 1:
Nose is leaning simple and sotol driven, with complexity coming only on the third pour. touch of nail polish that’s in balance over sotol sweetness, now with pink peppercorn coming in strongly tonight. Fino sherry, a tinge of a bbq smoke, kinda a earthy sweetness but not quite the usual “rain on hot cement”. Some mild earthy mushroom notes like the leiophyllum can have, ground corn as well. Some stinky vegetable like green onion or shallot.
Palate is with a prett

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