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Facts
- CATEGORY Sotol 100% Puro
- VARIETAL Dasylirion Leiophyllum*
- COOKING Cylindrical underground oven using pecan wood
- GRINDING Manual with an axe
- FERMENTATION In pine wood tubs using well water
- DISTILLATION Double continuous in handmade copper alembic stills
- CLASS Blanco
- STATE Chihuahua
- REGION Aldama
- TOWN Aldama
- MASTER SOTOLERO Gerardo Ruelas Hernández
* Dasylirion variety may vary with shipment
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 neat 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
