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