Sotol La Higuera Leiophyllum 750ml Melon Third-generation vintners Nat Komes and

Third-generation vintners Nat Komes and Sean Garvey

with lush layers of blackberry reduction and creme de cassis enriched by toasty smoke and tarry mineral threads

peppery blue fruit finish

but a buried iron note peeks through at the end

then cold maceration

Sotol La Higuera Leiophyllum 750ml Melon Third-generation vintners Nat Komes andSotol 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