Flor Del Desierto Sotol
Staff Pick

Flor Del Desierto Sotol

Item # 40468 750mL

Made from 100% wild harvested Dasylirion leiophyllum succulents grown in Chihuahua, the plants are then broken down by hand and slowly cooked with local oak and wild fermented before being distilled twice in small copper pot stills. The spirit drinks like a prefect bridge between tequila and mezcal, with copious notes of orchard fruits, spicy herbs, minerals, earth and a gentle wisp of smoke.

$64.96/ Single Bottle
$389.76/ Case of 6
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Staff Pick Notes

You know tequila, you've tried Mezcal, now get ready to meet Sotol. Made from numerous species of the dessert spoon plant, Sotol is named after the Nahuatl word “zotolin," which means "palm with long and thin leaves.” Although technically not an agave it does have a pina, which is harvested and cooked the same way agaves are. The heart of Sotol production is in the northwest regions of Chihuahua, Coahuila and Durango, and the spirits are far more transparent in expressing the terroir. You won't find a better introduction to Sotol than this bottle from Flor del Desierto. The plants for this bottle are wild-harvested in the Coyame Desert in the Madera mountains. It's soft, silky and full bodied with gentle notes of butterscotch, poached pears, & caramel. The smoke is ethereal, seemlessly interwoven. It's a spirit that had me at hello.




Flor is a protective layer of naturally occurring yeast that grows, under certain circumstances, in the barrels after fortification. Its presence (or absence) is what determines the style of a given Sherry. When it does grow, it protects the wine from oxidation while feasting on the available glycerin - the resultant Sherries are thus dry and very pale in color (called Finos or Manzanillas). Sometimes the layer forms early on, but then falls into the wine and disintegrates - these Sherries thus...

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