Each sotol from Flor del Desierto takes its name from the regions that give each one its distinct character. The Desierto expression is made from Daisylirion leiophyllum in Coyame del Sotol. The plants are cooked in oak fired pits before being open air fermented and double distilled in copper pot stills.
Smoky and medicinal, with alpine herbs, sage, peppery spice, and a minerality throughout.
