Flor Del Desierto Ono (750ml)
The story begins when 3 friends from Chihuahua, Mexico, won a baking competition with sotol as their secret ingredient. They began a quest to find the best sotol in the country. Their journey led them through the Coyame Desert, across the mountains of Madera, and eventually to the founding of their own collective brand.
Sotol is an eponymous spirit made in Northern Mexico (traditionally in Chihuahua, Sonora and Durango), as well as parts of the Southwestern US, from a variety of plant also called sotol, or the “Desert Spoon” . It has sustained the people of the region for centuries, finding its way into food, medicine, religious ceremonies, and both fermented & distilled beverages. A shrub-like succulent that can be harvested anywhere from 7-22 years, it looks and grows similar to agave, yet unlike agave it can continue living and bloom again after harvest. The spirit is produced in a similar way to mezcal, whereby the sugar-laden heart of a mature plant is roasted in a shallow pit oven using indigenous wood, thus imparting a smoky flavor. As with mezcal, variety and terroir play important roles in the finished product.
Clean, bright, dense and pristine in the glass with a silver hue. The nose is complex, herbaceous with spice and hints of fresh green asparagus and white peppercorns. The palate is fresh with a smooth texture and fruity flavours of guava, coconut and ginger. It finishes dry with notes of spice and minerals.
Born in the heart of the Sierra de Chihuahua, Flor del Desierto began in 2011 by a small group of friends after one of them, Flor, won a baking competition using sotol as the special ingredient. All sotol plants, also known as the desert spoon or sereque, are wild-harvested in the Coyame Desert and mountains of Madera. Each one of Flor del Desierto’s Sotols are distinguished by the region they’re produced in, the stills where they are distilled and the hands of each sotol maker, whose own techniques and years of experience give their spirits a unique character.