In order to produce this Sotol, the producers follow a hand-crafted and organic process that has been transmitted from generation to generation, which gives the Sotol a great complexity of flavors and aromas. Sotol production has ancestral roots as it originates from a plant typical of the Mexican region of Chihuahua: the sotol (Dasylirion Wheeleri) or "Sereque" as locals have been commonly naming it since the pre-Columbian era. This plant endures extreme meteorological conditions and farmer (or "jimadores") have to go deep into the Chihuahua mountains, from the region known as Madera to Barrancas del Cobre, in order to collect the plants and bring them to the maestro sotolero. They are then steamed in a conical oven dug underground and crushed so as to extract the first layer of aromas and flavors.

After being ground and shred, the plant is placed inside pine vats, submerged in water from the purest springs of the mountain range. The ferment is then retrieved and distilled twice in copper stills, producing a beverage with a degree of alcohol between 45 and 48%. The Sotol is subsequently bottled and labeled. The labels are illustrated by an artist from Ciudad Juarez and depict typical elements of Chihuahua’s culture such as the rattlesnake, the deer and Paquimé pottery.