Maestro sotolero: Don Gerardo Ruelas.
Place of production: coyame del sotol, Chihuahua, Mexico.
Type: 100% Dasylirion Leiophyllum.
Origin: Sereque Silvestre.
Water: from well
Maturation of the plant: 18 to 22 years.
Cutting: Axe.
Cooking wood : Underground and conical
Fermentation: 5 to 7 days
Distillation: Copper still
Number of distillations: 2
Alcohol: 48% alc.vol
Capacity: 7O cl
Aging: In 30-year-old whiskey barrels for 90 days with rattlesnake venom (cascabel).