Desierto 'Flor Del Desierto' Sotol objects

Desierto 'Flor Del Desierto' Sotol objectsYou won't find a better introduction to Sotol than this bottle from Flor del Desierto. After being cooked in earthen ovens over willow and oak logs, the sotol heart is hand shredded with axes and knives before open air fermentation in pine wood tanks. This sotol is quite vegetal, with particular notes of roasted asparagus and a slight sweetness. It's soft, silky and full bodied with gentle notes of butterscotch, poached pears, & caramel, along with a

is biodynamically farmed Zweigelt and Blaufränkisch grown on chalk ('kalk') and gravel ('kiesel')

One of Provence's greatest white wines being produced: if you know Chateau Simone or Clos Cibonne and admire them

while the other is aged in 30-year-old oloroso sherry casks for the remaining three years

In a series of candid

A composition of citrus

' and we recommend it with dishes that have tomato

aged in stainless steel

the Kamptal

Mix it into cocktails-mixologists love this amaro-or sip it as a delightful digestif

Medium to full-bodied

nestled between the apple orchards and black & white cows

then aged in concrete for eight months