Flor del Desierto Desert
$63.00
Tasting Profile: sage smoke, leather, salt, and black peppercorn
Sotol Desierto is made from 100% wild-harvested Dasylirion leiophyllum harvested at low elevation in the Coyame Desert. Cooked in shallow pits fueled by willow and oak, the plants are then shredded by axe and knife and open-air fermented in below-ground masonry tanks, before being twice-distilled in traditional copper stills.
The story starts humbly. When 3 friends from Chihuahua, Mexico, won a baking competition with sotol as their secret ingredient, they began a quest to find the best sotol in the country. Their journey led them through the Coyame Desert, across the mountains of Madera, and eventually to the founding of their own collective brand. Today, Flor del Desierto Sotol embraces artisanal spirits from two maestro soltoleros, Gerardo Ruelas Hernandez (Desierto & Cascabel) and Jose “Chito” Fernandez (Sierra). Each bottle of Flor del Desierto sotol is a direct translation of the soil and culture of Chihuahua.
Sotol is an eponymous spirit made in Northern Mexico (traditionally in Chihuahua, Sonora and Durango), as well as parts of the Southwestern US, from a variety of plant also called sotol, or the “Desert Spoon” (Family Dasylirion). It has sustained the people of the region for centuries, finding its way into food, medicine, religious ceremonies, and both fermented & distilled beverages. A shrub-like succulent that can be harvested anywhere from 7-22 years, it looks and grows similar to agave, yet unlike agave it can continue living and bloom again after harvest.
Sotolero: Gerardo Ruelas Hernandez
Dasylirion: Leiophyllum
Grind: Hand
Distillation: Copper
Style: Joven
State: Chihuahua
ABV: 45%
Age of plant: 18-25 years
Sotol Desierto is made from 100% wild-harvested Dasylirion leiophyllum harvested at low elevation in the Coyame Desert. Cooked in shallow pits fueled by willow and oak, the plants are then shredded by axe and knife and open-air fermented in below-ground masonry tanks, before being twice-distilled in traditional copper stills.
The story starts humbly. When 3 friends from Chihuahua, Mexico, won a baking competition with sotol as their secret ingredient, they began a quest to find the best sotol in the country. Their journey led them through the Coyame Desert, across the mountains of Madera, and eventually to the founding of their own collective brand. Today, Flor del Desierto Sotol embraces artisanal spirits from two maestro soltoleros, Gerardo Ruelas Hernandez (Desierto & Cascabel) and Jose “Chito” Fernandez (Sierra). Each bottle of Flor del Desierto sotol is a direct translation of the soil and culture of Chihuahua.
Sotol is an eponymous spirit made in Northern Mexico (traditionally in Chihuahua, Sonora and Durango), as well as parts of the Southwestern US, from a variety of plant also called sotol, or the “Desert Spoon” (Family Dasylirion). It has sustained the people of the region for centuries, finding its way into food, medicine, religious ceremonies, and both fermented & distilled beverages. A shrub-like succulent that can be harvested anywhere from 7-22 years, it looks and grows similar to agave, yet unlike agave it can continue living and bloom again after harvest.
Sotolero: Gerardo Ruelas Hernandez
Dasylirion: Leiophyllum
Grind: Hand
Distillation: Copper
Style: Joven
State: Chihuahua
ABV: 45%
Age of plant: 18-25 years
Flor del Desierto Desert
$63.00
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