Santo Cuviso Sotol Coahuila is produced using Dasylirion Cedrosanum harvested from the Mountains near the boarder between the states of Chihuahua and Coahuila. This Sotol is made by maestro Sotolero Gerardo Ruelas Hernández in Aldama, Chihuahua. The plants are cooked in an underground stone oven, fermented for 5-10 days with well water, mashed by hand with axes, and double distilled in copper stills.
