Flor del Desierto Sierra Sotol (snake label)
Sotol is a spirit made in Mexico (traditionally in Chihuahua), as well as parts of the Southwestern US, from a variety of plant called the “Desert Spoon” (Family Dasylirion). The Desert Spoon is a shrub-like plant that can be harvested anywhere from 7-22 years, and unlike agave, can continue living and blooming again after harvesting. The spirit is produced in a similar way to mezcal, whereas the heart of the plant is roasted in a shallow pit oven using indigenous wood, thus imparting a smoky flavor. This multifaceted plant/spirit has sustained the people of the region(s) for thousands of years— (some say close to 10,000)—finding its way into food, medicine, religious ceremonies, and both fermented & distilled beverages. For this reason, terrior plays an important part in the finished product.
Flor del Desierto Sierra is made by Jose Armando Fernandez Flores is made from Dasylirion Wheeleri grown and distilled in the Madera region of Chihuahua. The plants are cooked in shallow pits fueled by oak firewood, shredded by axe, knife and finally cow
stomping before being open-air fermented in wood tanks and distilled in clay.
All sotol plants used in Flor del Desierto are wild-harvested and between 18-25 years of age.
Flor del Desierto Sotol
Flor del Desierto began in 2011 by a small group of friends after one of them, Flor, won a baking competition using sotol as the special ingredient. All sotol plants, also known as the desert spoon or sereque, are wild-harvested in the Coyame Desert and mountains of Madera. Each one of Flor del Desierto's Sotols are distinguished by the region they’re produced in, the stills where they are distilled and the hands of each sotol maker, whose own techniques and years of experience give their spirits a unique character.