Sotol is a curious category--it's definitively NOT mezcal, but it's similar. It's specific to the Mexican state of Chihuahua and produced from.

Sotol is similar to Mezcal, but made with a different cactus. Growing mostly wild and taking 18-22 years to mature, the plants that go into Flor del Desierto's Sotol are entirely hand processed with…

Flor del Desierto Desert is made by third-generation producer Gerardo Ruelas in Coyame del Sotol, Chihuahua from the Dasylirion Leiophyllum plant. The sotols.

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 Mexico. Their journey led them through the Coyame…

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…