La Higuera Leiophyllum

We are the first brand ho explore diferents varietys of Dasylirions Dasylirion wheelery: is from el sauz the micro clime is very cold all the year a lot of hills with grass but not other vegetation and hi elevation.

Dasylirion Leiophyllum: this is from coyoame area this place is very dry and and completely a desert with extreme changes of temperature. Dasylirion Cedrosanum: this type is from a region call sierra del diablo a lot os heat and humidity a lot vegetation a is green all the year.

The sotol plant are ready to use at 20 year old and is wild, Interesting facts of sotol plant (any dasylirion) If you cut the plant leaving some part of the piña with the roots the plant can grow again Sotol plan make several quotes in their life that makes a lot more chances to reproduce.

¿How the sotol is made?
Well is exactly as other artisanal mezcal.
•Harvest the hearth of the plant.
•Roasted the hearth in underground oven using wood and rocks.
•Smash the cooked piñas and ferment in wooden baths.
•Double distill in cooper still

La Higuera, taste of Dasilyrion
Exploring the traditional the flavors of the different varieties of Dasilyrion.

Species:

Sotol Dasylirion, Leiophyllum

Maestro:

Don Gerardo Ruelas

Village:

Aldama, Chihuahua

Oven:

Wood and rocks

Mill:

Hand with ax

Ferment:

Pine vats of 1,000 L

Still:

Two distillations in Cooper alembic

Notes:

Aroma: wet soil and ash
Taste: meaty notes of salami
Texture: fruity with notes of peaches and bananas