Sotol Coyote Chihuahua is produced by Maestro SotoleroGerardo Ruelas in Aldama, Chihuahua. It is produced from 12-15 year old Dasylirion Leiophyllum and cooked in a conical stone oven using mesquite wood. It is then crushed by stone and fermented in oak vats using well water before being double-distilled in copper pots. This sotol is kindon the palate despite the strong character and has herbal, smoked and mineral notes.