La Higuera Sotol, Dasylirion, Leiophyllum, Aldama, Chihuahua (45.4%, 70cl)

La Higuera Sotol Leiophyllum is an artisanal wild harvested spirit produced in Aldama, in the northern desert state of Chihuahua, Mexico. Crafted by Master Sotolero Gerardo Ruelas, this expression is distilled from wild Dasylirion leiophyllum, a desert plant commonly known as desert spoon that takes up to fifteen years to reach full maturity.

While sotol is produced using traditional pit roasting, pine vat fermentation, and copper distillation methods similar to artisanal mezcal, it is fundamentally distinct because it is not made from agave. Sotol is distilled from Dasylirion, a shrub in the Asparagaceae family related to nolina and yucca. Unlike agave plants, which die after harvesting their piña, the root system of a sotol plant remains alive in the soil after harvesting, allowing it to regrow new stalks over time. The resulting spirit leans away from heavy agave sweetness, offering a distinct, savory profile dominated by pine, wet earth, fresh herbs, and bright mineral tones.

The production methods honor traditional regional techniques. The harvested sotol heads are roasted in an outdoor conical earthen pit lined with river rocks and fueled by oak wood. After roasting, the cooked heads are chopped by hand with axes and shredded before undergoing natural, wild yeast fermentation in open top pine wood vats. The fermented mash and fibers are double distilled in traditional copper alembic stills. Bottled unaged at 45.4% ABV without chill filtration or additives, it expresses the rugged terroir of the Chihuahuan desert.

The profile is bold, savory, and distinctly mineral driven with complex herbaceous undertones. The nose opens with aromas of wet earth, damp pine, dried herbs, and subtle wood smoke, accompanied by hints of sage and citrus zest. On the palate, the mouthfeel is rich and textured, delivering savory flavors of roasted meats, white pepper, smoked paprika, and green vegetation, balanced by undercurrents of dried fruit and earthy minerality. The finish is long, warm, and persistent, leaving lingering trails of campfire smoke, herbal bitterness, and soft citrus peel.

Dasylirion leiophyllum

Grows at lower desert elevations and arid brushlands. Produces dense, fibrous heads with lower water content. Savory, earthy, and bold. Driven by notes of roasted meats, wet earth, smoked paprika, and sage.