Santo Cuviso Sotol Coahuila is made from Dasylirion Cedrosanum, which is harvested near the state border between Chihuahua and Coahuila. In Aldama, Chihuahua, maestro Sotolero Gerardo Ruelas Hernández created this piece. The plants are roasted in an underground stone furnace, then fermented with well water for 5-10 days, crushed by hand with axes, and double distilled in copper stills.
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