Spirits · Chihuahua
Flor Del Desierto
Sotol from wild desert spoon, made by master sotoleros across Chihuahua.
- Based in
- Chihuahua
Their story
Flor del Desierto began with three friends from Chihuahua who won a baking competition using sotol as their secret ingredient. The win sent them looking for the best sotol in the state, a search that took them from the Coyame desert to the mountains around Madera.
They built the brand as a collective, bottling the work of master sotoleros Gerardo Ruelas Hernández, who makes the Desierto and Cascabel bottlings, and José "Chito" Fernández, who makes the Sierra.
How it's made
Sotol comes from the dasylirion plant, known as desert spoon, which grows for many years before harvest. The hearts are roasted in shallow pit ovens fired with local wood, which gives the spirit its smoke, then fermented and distilled much like mezcal. The line includes desert and mountain sotols plus pechuga-style specialty bottlings.
Why we carry them
Tasting the Desierto next to the Sierra is a great lesson in how much place matters. Sotol tends to be greener and more herbal than mezcal, and these show it well.
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