Sotol Coyote Durango is produced by Alejandro Solís in Cuencamé, San Antonio, Durango using Dasylirion Cedrosanum. The piñas are steamed with an autoclave and then fermented in wood tubs coated with stainless steel. This sotol is double-distilled in stainless steel stills. Sotol Coyote Durango has distinctive aromas of hazelnut and almond with notes of butter and yeast coming from the fermentation. On the palate, it is semi-sweet with medium intensity and slight minerality.