Pechuga-style sotol produced in Chihuahua, Mexico Maestro Sotolero Don Gerardo Ruelas 100% Dasylirion leiophyllum, aged 1822 years, wild harvested at low elevation in the Coyame Desert Cooked in…
Sotol produced in Chihuahua, Mexico Maestro Sotolero Don Gerardo Ruelas 100% Dasylirion leiophyllum wild harvested at 1822 years of age at low elevation in the Coyame Desert Cooked in shallow pits…
Sotol produced in Chihuahua, Mexico Maestro Sotolero Jos Chito Fernandez Flores 100% Dasylirion weeleri, aged 1822 years, wild harvested from the forests of the Madera Mountains Cooked in shallow…
Pechuga-style sotol produced in Chihuahua, Mexico Maestro Sotolero Jos Chito Fernandez Flores Made from 100% Dasylirion weeleri, aged 1822 years, wild harvested from the forests of the Madera…
Wild harvested Dasylirion wheeleri from the forests of the Madera Mountains in Chihuahua is used to make this "pechuga" style sotol from José "Chito" Fernandez Flores. Roasted in a traditional pit…
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…
Flor del Desierto - Sotol Cascabel (750ml) available at Hop, Cask & Barrel in Washington, DC
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