Flor Del Desierto Cascabel Sotol
Staff Pick

Flor Del Desierto Cascabel Sotol

Item # 40472 750mL

Made from 100% wild grown Dasylirion leiophyllum succulents that had matured for a minimum of 18-22 years, the plants were all manually harvested at peak ripeness and broken down before being cooked with local Willow and Oak woods. This is a very special ceremonial "pechuga" style that is distilled a third time with the inclusion of rattlesnake meat. The spirit is more refined, owing to the extra distillation, with elegant floral notes, fresh quince, and pine sap.

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Staff Pick Notes

Made from wild harvested dasylirion wheeleri, a North Mexican succulent and cousin of the agave plant, this Flor Del Desierto (Desert Flower) Sotol is exceptional. Roasted in a willow and oak pit oven before aging 90 days in 40 yr old neutral oak casks, the finished product is amber-hued in color, uniquely aromatic, and damn delicious. Notes of cactus, orange peel, and pine please the palate, while hints of ash and desert rocks give it a distinctive outlaw character.   Triple distilled and remarkably smooth for a spirit packing this much power, the Cascabel gets its name because during its third distillation it’s distilled with rattlesnake meat. How badass is that? So much more than a cool story, its a complex, polished spirit, ideal for sharing with friends on a special occasion. This is a bodacious beverage, no two ways about it.

- MM



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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