Sotol Sierra, Flor del Desierto
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. It has sustained the people of the region for centuries, finding its way into food, medicine, religious ceremonies, and both fermented & distilled beverages. The spirit is produced in a similar way to mezcal, whereby the sugar-laden heart of a mature plant is roasted in a shallow pit oven using indigenous wood, thus imparting a smoky flavor.
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.
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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. Sotol Sierra has an aroma of pine needles and sap resin, eucalyptus, and wet river rocks. The palate exhibits white pepper, citrus, green herbs, fresh lawn clippings and significant minerality. 47.5% abv