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 6900 Ft. A fine oily film covers the glass, it is pristine clear, bright and highly pearled and the flavours allude to its mountain origin in the Copper Canyon.
How It Is Made
This beautiful spirit is crafted by Don José “Chito” Fernández of Madera, Chihuahua. Growing at a high altitude 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 7 to 9 days in 1000 L pinewood tanks. Once complete, distillation is done twice in artisanal alembic copper stills with a pinewood column and top copper stills. An average bottling run is 400 bottles. We are honoured to exclusively import and share this brand with Australia.