Master Sotolero Gerardo Ruelas produces Sotol La Higuera Leiophyllum in Aldama, Chihuahua. The production process involves cooking the sotol plants in an outdoor conical oven, milling them by hand with axes, and fermenting the fibers naturally with wild yeasts in 1,000-liter pine vats. The resulting liquid is then double distilled in copper alembic stills. The Leiophyllum variety presents notes of wet soil and ash on the nose, while the palate offers a meaty flavor with hints of salami. The finish is fruity, with notes of peaches and bananas.