Flor Del Desierto embrace 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 6890ft. Clean, bright and of great viscosity with a touch of gamey notes.

Intense aromas of star anise, cinnamon, clove, almond oil, peanut and candied cactus.

A spiced taste with a mild anise flavour and a herbaceous and citric background. Unsurpassable alternative to the typical digestive liqueur.

This beautiful spirit is crafted by Don José “Chito” Fernández of Madera, Chihuahua. Growing at 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 pine wood tanks. Once complete, distillation is done 3 times with deer meat in artisanal alembic copper stills and pinewood cap. An average bottling run is 200 bottles.