La Niña del Mezcal Sotol is produced in small batches by Maestro Sotolero Gerardo Ruelas with Dasylirion Cedrosanum plants from the region of Sierra del Diablo.
The piñas are roasted in a stone-lined underground oven using walnut wood, naturally fermented in open-air pine vats, and double-distilled in copper pot stills. This sotol has notes of grapefruit, fresh jalapeño, walnut, and lavender. Despite the higher proof, the texture is soft and inviting.
