Flor Del Desierto embraces 100% artisanal and organic practices to create these small batches of extraordinary sotol. The 100% Wild Harvested Dasylirion Leiophyllum (Sereque) is harvested at an altitude of 4000 Ft. Its light amber colour comes from a 3-month subtle ageing process in neutral Whiskey casks, before bottling. This also assists to balance the flavours of the Rattlesnake meat. A unique spirit with unusual aromas of orange confit and cactus plants arrange a high
How It Is Made
This beautiful spirit is crafted by Gerardo Ruelas, a 3rd generation Sotolero and producer from the oldest distillery in Chihuahua. Ruelas has been fascinated with sotol and the thrill of discovery from a young age, experimenting with different recipes as he strives to make the perfect sotol. This Sotol is picked at between 18 to 22 years of age before it is roasted in a shallow pit oven using willow & Oak firewood. The water source is natural spring water. Then hand-milled in the 1st stage by axe, 2nd stage by knife.
Fermentation occurs over 5 to 7 days in 1000 L pinewood tanks. Once complete, distillation is done three times “pechuga” style with rattlesnake meat. Maturation occurs over 90 days in a 40-year-old neutral oak cask used for ageing straight American Juarez Whiskey. An average bottling run is 700 bottles. We are honoured to exclusively import and share this brand with Australia.