Flor del desierto Sierra
$81.00
Aroma: pine needles and sap resin, eucalyptus, and wet river rocks.
Palate: white pepper, citrus, green herbs, fresh lawn clippings and significant minerality
Produced from 100% wild-harvest Dasylirion wheeleri that matured for 18–22 years in the forests of the Madera Mountains in Chihuahua. The plants are cooked in shallow pits fueled by willow and oak, shredded by axe and knife, then fermented in open-air fermentation tanks made of pine. The fermented sotol is distilled twice using traditional clay pot 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: Jose Armando Fernandez Flores
Dasylirion: Wheeleri
Grind: Hand
Distillation: Clay Pot
Style: Joven
State: Chihuahua
Town: Madera
ABV: 47.5%
Age of plant: 18-25 years
Palate: white pepper, citrus, green herbs, fresh lawn clippings and significant minerality
Produced from 100% wild-harvest Dasylirion wheeleri that matured for 18–22 years in the forests of the Madera Mountains in Chihuahua. The plants are cooked in shallow pits fueled by willow and oak, shredded by axe and knife, then fermented in open-air fermentation tanks made of pine. The fermented sotol is distilled twice using traditional clay pot 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: Jose Armando Fernandez Flores
Dasylirion: Wheeleri
Grind: Hand
Distillation: Clay Pot
Style: Joven
State: Chihuahua
Town: Madera
ABV: 47.5%
Age of plant: 18-25 years
Flor del desierto Sierra
$81.00
Invalid password
Enter