Sotol La Higuera Leiophyllum is an artisanal Mexican sotol produced in Aldama, Chihuahua by sotolero Gerardo Ruelas. It is made from 100% Dasylirion leiophyllum, traditionally cooked in an earthen pit with black oak, hand-milled, naturally fermented with wild yeast in oak vats, and double distilled in copper alembic stills. Bottled as a Joven, it offers a distinctive earthy, smoky, savory and fruity character.