Description
SOTOL COYOTE DURANGO
The piƱas for Sotol Coyote Durango are cooked in an autoclave before fermentation in wooden containers that are lined with stainless steel. The sotol is then double-distilled in stainless steel stills, resulting in a unique aroma of hazelnut and almond with subtle hints of butter and yeast. On the tongue, it is semi-sweet with a medium intensity and a slight mineral taste.