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. Clean, bright and of great viscosity with a touch of gamey notes thanks to the use of deer meat during the distillation process.
How It Is Made
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 pinewood 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. We are honoured to exclusively import and share this brand with Australia.