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Facts
- CATEGORY Sotol 100% Puro
- VARIETAL Dasylirion Texanum*
- 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 Durango
- REGION Nombre de Dios
- TOWN Nombre de Dios
- MASTER SOTOLERO Gerardo Ruelas Hernandez
* Dasylirion variety may vary with shipment
Tasting Notes
- Distinctive aroma of hazelnut and almond
- Notes of butter and yeast coming from the fermentation
- Semi-sweet with a medium intensity
- Slight minerality
Serving Recommendations
- Serve in a champagne flute
- Pairs with tangerine wedges, bitter chocolate, seafood, including ceviche, aquachile, & shellfish
Awards
- SILVER WSWA 2018
Our version from durango is a distillate with its own character that provides sweeter and less aggressive flavors. Hand ground, steamed and fermented with well water, coyote durango is a softer touch from the desert.
Production Process
[ [ Hand Harvested Sotol Piña + Steam Autoclave + Tahona Chilena ]
[ Stainless Steel Tubs ] ]
5 – 15 Days
Double Distillation in Copper Still
100% Puro Sotol Durango
