Sotol Coyote Blanco Chihuahua

bottle size
bottle size
  • CATEGORY Sotol 100% Puro
  • VARIETAL Dasylirion Leiophyllum
  • COOKING Conical stone oven using mesquite wood
  • GRINDING Manual with an ax
  • FERMENTATION In oak tubs using well water
  • DISTILLATION Double distillation in copper still
  • CLASS Silver
  • STATE Chihuahua
  • REGION Aldama
  • TOWN Aldama
  • MASTER SOTOLERO Gerardo Ruelas Hernández
Tasting Notes
  • Earthy notes followed by citrus fruit and herbaceous aroma
  • Minerality with a touch of lime
  • Tastes of humid land and forest
  • Brilliant with unique viscosity and high density
  • Long, lingering finish
Serving Recommendations
  • Serve in a Champagne Flute
  • Pairs with Tangerine Wedges, Red Meats, Spicy Seafood, Pork Ribs, Mole Negro

Gerardo Ruelas is the Maestro Sotolero of the Chihuahua Vinata. The high temperatures of his stone furnace and the character of the earth of this region are evident from the very first sip.

Coyote Chihuahua is Clan Coyote’s interpretation of intensity.

Production Process

[ [ Hand Harvested Sotol Piña + Pit Roasting + Tahona Chilena ]

Wooden Tubs ] ]

5 – 15 Days

Double Distillation in Copper Still

100% Puro Sotol Chihuahua

Sotol Melba


1 ½ oz Sotol Coyote
2 oz Peach Juice
6 Raspberries
1 Thyme Sprig
Ginger Ale


Muddle the raspberries, syrup and thyme in a rocks glass
Add Coyote Sotol, Peach Juice, and ice; stir
Top with Ginger Ale
Garnish with thyme