Don Eduardo Arrieta distilled this small-batch Sotol using wild Dasylirion Leiophyllum in Chorreras, Chihuahua. The process involved roasting the sotol plants in conical pits and manually grinding them with an axe. The fermented sotol was then distilled in copper stills using wild yeast. The production batches are incredibly limited, with some batches as small as 99 liters, such as the April 2016 batch. This Sotol is a genuine representation of artisanal distilling and an excellent choice for anyone who appreciates authentic and unique spirits.