La Higuera Sotol, Dasylirion, Wheeleri, Aldama, Chihuahua (44.2%, 70cl)
La Higuera Sotol, Dasylirion, Wheeleri, Aldama, Chihuahua (44.2%, 70cl)
Regular price
449,00 DKK
Regular price
499,00 DKK
Sale price
449,00 DKK
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per
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Differences Between Leiophyllum, Cedrosanum, and Wheeleri
The differences among these three expressions stem from the specific wild species of Dasylirion harvested, including their distinct growth environments, plant structures, and natural sugar concentrations:
| Species | Growth Environment & Character | Flavor Profile Highlights |
| 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. |
| Dasylirion cedrosanum | Native to higher altitude, drier mountainous slopes. Features large, thick leaves that retain herbal oils. | Pine driven, aromatic, and fresh. Characterized by resinous cedar, eucalyptus, mint, and dry spice. |
| Dasylirion wheeleri | Known as common spoon flower or desert spoon. Thrives in dry grasslands and rocky hillsides. Yields a balanced starch-to-sugar ratio. | Round, approachable, and balanced. Marked by tropical green fruit, white pepper, herbal tea, and subtle smoke. |
Product Entry
La Higuera Sotol Wheeleri is an artisanal wild harvested spirit produced in Aldama, in the northern desert state of Chihuahua, Mexico. Master Sotolero Gerardo Ruelas crafts this expression from wild Dasylirion wheeleri, the most widely recognized species of desert spoon, harvested from rocky hillsides after maturing for up to fifteen years.
While sotol utilizes pit roasting, open vat fermentation, and copper distillation techniques similar to artisanal mezcal, it is fundamentally distinct because it is not made from agave. Sotol is distilled from Dasylirion, a desert shrub in the Asparagaceae family related to nolina and yucca. Unlike agave plants, which die after harvesting their central heart or piña, the root system of a sotol plant remains alive in the ground after harvest, allowing it to regrow new stalks over time. The resulting spirit yields a distinct savory and botanical profile dominated by pine, mineral tones, and herbal spice rather than sweet roasted agave.
The production methods adhere strictly to regional traditions. The wild sotol heads are roasted in an outdoor conical earthen pit lined with river stones and fueled by local wood. The cooked heads are chopped by hand with axes, shredded, and fermented with wild airborne yeasts in open top pine wood vats. Double distillation takes place in traditional copper alembic stills. Bottled unaged at 44.2% ABV without chill filtration or artificial additives, it offers a round and balanced expression of classic Chihuahua sotol.
The profile is smooth, approachable, and herbal with gentle fruit sweetness and balanced earthiness. The nose opens with aromas of tropical green fruit, fresh herbs, lemon peel, and light wood smoke, followed by hints of damp soil and mint. On the palate, the mouthfeel is soft and rounded, delivering flavors of white pepper, cooked green vegetation, herbal tea, and light citrus zest, supported by subtle mineral undertones. The finish is clean, medium long, and crisp, leaving lingering trails of soft smoke, herbal spice, and citrus peel.
Dasylirion wheeleri
Known as common spoon flower or desert spoon. Thrives in dry grasslands and rocky hillsides. Yields a balanced starch-to-sugar ratio.Round, approachable, and balanced. Marked by tropical green fruit, white pepper, herbal tea, and subtle smoke.
