La Higuera Sotol

In Aldama, Chihuahua, Sotol La Higuera is made with traditional methods by Master Sotolero Gerardo Ruelas. He uses Dasylirion plants, cooking them in an outdoor oven with wood and rocks. The milling is done by hand with axes. Wild yeast in pine vats ferments the mix. The spirit is then double-distilled in copper stills. This process makes a spirit that is true to its roots.

La Higuera Texanum

Gerardo Ruelas produces La Higuera Texanum in Aldama, Chihuahua. He uses Dasylirion texanum, a plant from Texas, USA, and Coahuila, Mexico. This spirit has notes of dried grass, minerals, and light smoke. It tastes of sunflower seeds and caramel. It has a medium to full body with a smooth finish.

La Higuera Cucharilla

Alejandro Vasquez in Miahuatlan, Oaxaca, makes La Higuera Cucharilla. It smells of watermelon, grape, banana, and flint. The taste includes dried orange, cinnamon clove, and soft smoke. It uses the Cucharilla plant from Miahuatlan. This makes the spirit both strong and delicate.

La Higuera Leiophyllum

Gerardo Ruelas also makes Sotol La Higuera Leiophyllum in Aldama, Chihuahua. This spirit has scents of wet soil and ash. It tastes meaty with hints of salami, peaches, and bananas. It offers a unique drinking experience.

La Higuera Wheeleri

Also made by Gerardo Ruelas in Aldama, La Higuera Wheeleri has a balance of smoke, herbs, and fruit. It smells herbal with a hint of smoke. The taste includes herbal notes and pineapple. This creates a complex flavour profile.

La Higuera Cedrosanum

Gerardo Ruelas also produces Sotol La Higuera Cedrosanum in Aldama. It has mineral and caramel scents. The taste includes smoked grass and cedar. It has a dry finish and a balanced texture.

Each La Higuera Sotol variant offers a unique sensory experience. They show the skill of the Master Sotoleros and the rich environments of their origins.