La Higuera Leiophyllum Sotol Size:Each while there is still enough

while there is still enough mid-palate richness and tropical accents that it remains a quintessential Austrian Riesling

mineral white wine

hand-grated citrus

close to Gigondas

as well as sashimi and fish baked in the oven

La Higuera Leiophyllum Sotol Size:Each while there is still enoughSotol La Higuera Leiophyllum is produced in Aldama, Chihuahua by Master Sotolero Gerardo Ruelas. The sotol plants are cooked in an outdoor conical oven and then milled by hand with axes. The fibers are naturally fermented with wild yeasts in 1,000 liter pine vats before being double distilled in copper alembic stills. The Leiophyllum has notes of wet soil and ash. The pallet is meaty with notes of salami. The finish gets fruity with notes of peaches