Don Eduardo Arrieta of Aldama, Chihuahua produces Nocheluna Sotol from "sustainably managed" wild Dasylirion plants that have grown for 12-15 years. He cooks the plants in an underground pit lined with river stones, then shreds them with a mechanical shredder and ferments them for 5-10 days. He double distills the sotol in copper pots heated by direct fire. Nocheluna Sotol is noted for its wild herb and dried stone fruit aromas, caramel and honey notes, deep minerality, and oak wood smokiness.