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. It has sustained the people of the region for centuries, finding its way into food, medicine, religious ceremonies, and both fermented & distilled beverages. 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.

Flor del Desierto Sotol embraces artisanal spirits from two maestro soltoleros, Gerardo Ruelas Hernandez (Desierto & Cascabel) and Jose Chito Fernandez (Sierra). Each bottle of Flor del Desierto sotol is a direct translation of the soil and culture of Chihuahua.