top of page

LEIOPHYLLUM

SOTOLERO

Gerardo Ruelas


SOTOL

D. Leiophyllum


VILLAGE

Aldama, Chihuahua


OVEN / FUEL

Earthen pit / black oak


MILL

Mechanical and by hand


FERMENT

Wild fermented in pine (with bagasso)


DISTILLATION

2x in alembic of copper (with bagasso)


NOTES

Aroma – wet soil, ash, clay

Taste – cured meats and minerals

Texture – oily and rich


ABV

Varies by batch


SUGGESTED PAIRINGS

Fleur de Marquis, a semi soft sheep cheese from France that is rolled in the herbs the sheep graze on.


La Venenosa Tabernas Reposado Front.jpg

Harvest

Harvest is done by hand. If cut above the roots, the plant often grows back.

Cook

Cooking is done in a cylindrical pit that is not particularly large. The wood used is black oak, and the sotol piñas are covered during the roast similar to most mezcal production.

Sotol

One of the smallest Dasylirion, these plants are more yellow-green with red tips on their leaves.

Mill

A small mechanical mill along with machetes are used to chop up the roasted sotol.

Ferment

One of the smallest Dasylirion, these plants are more yellow-green with red tips on their leaves.

Distill

This 900 liter copper pot still is similar to a Oaxacan pot still from the central valleys but much larger. This sotol is distilled twice and adjusted slightly to balance with fresh water.

Anchor 1
bottom of page