flor del desierto
Flor Del Desierto is a collection of sotol made by different producers, regions, and varietals of wild harvested sotol plants from state of Chihuahua. Flor Del Desierto was started by a small group of friends after one of them, Flor, won a baking competition, using sotol as the special ingredient.
PRODUCTS
sierra sotol 48.0% ABV
ORIGIN: Madera, Chihuahua, Mexico
VARIETY: 100% Wild Harvested Dasylirion Weeleri
AGE: 18 - 22 yrs required prior to harvest
OVEN: Cooked in a shallow pit oven
GRINDING: First with axe and second with machete knife
FERMENTATION: Seven days in underground pine wood vats
DISTILLATION: Double Distilled in a copper and wood hybrid still.
Maestro sotolero
José “Chito” Fernandez Flores
desierto sotol 46.0% ABV
ORIGIN: Coyame del Sotol, Chihuahua, Mexico
VARIETY: 100% Wild Harvested Dasylirion Leiophyllum (Sereque)
AGE: 18 - 22 yrs required prior to harvest
OVEN: Cooked in a shallow pit oven
GRINDING: First with axe and second with machete knife.
FERMENTATION: 5 - 7 days in Pine wood tanks
DISTILLATION: Double Distilled in copper pot stills
Maestro Sotolero
Don Gerardo Ruelas
cascabel sotol 48.0% ABV
ORIGIN: Coyame del Sotol, Chihuahua, Mexico
VARIETY: 100% Wild Harvested Dasylirion Leiophyllum (Sereque)
AGE: 18 - 22 yrs required prior to harvest
OVEN: Cooked in a shallow pit oven
GRINDING: First with axe and second with machete knife.
FERMENTATION: Pine wood tanks
MATURING: 90 days in 40 yr old neutral oak casks used for aging straight American Juarez whisky
DISTILLATION: Double Distilled in copper pot stills
Maestro Sotolero
Don Gerardo Ruelas
FLOR DEL DESIERTO CARNEI
MADERA, CHIHUAHUA, MÉXICO
Flor Del Desierto Carnei is a one of a kind Mexican spirit. Distilled in the mountains of Madera, Chihuahua by legendary sotolero José "Chito" Fernandez Flores - this sotol is made in a pechuga "style." Pechuga as a category is usually associated with celebratory agave based spirits made to commemorate anniversaries, weddings, birthdays, and tunerals. Typically, a protein (usually meat) is suspended in the still along with local fruits and grains for an additional distillation after the traditional two passes. For this limited sotol, Chito distilles local venison (deer), along with walnuts, seasonal fruits, and star anis in his hybrid still. The result is as savory as it is spicy, with plenty of anis, grilled sausage, and cooked apple flavors to greet the palate. Even for the seasoned sotol enthusiast, chances are they have never had a spirit quite like Flor Del Desierto's Carnei.
JOSÉ "CHITO" FERNANDEZ FLORES
700 ML
52% ABV
18-22 YEARS
100% WILD DASYLIRION WHEELERI
COOKED IN A SHALLOW PIT OVEN
1ST WITH AXE 2ND WITH MACHETE
NATURALLY FERMENTED FOR 7 DAYS IN UNDERGROUND PINE VATS
TRIPPLE DISTILLED IN HYBRID WOOD AND COPPER STILL
MADE IN A PECHUGA "STYLE", VENISON (DEER MEAT), WALNUTS, SEASONAL FRUIT, AND STAR ANIS ARE ADDED IN THE THIRD DISTILLATION