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You 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 seamlessly interwoven wisp of smokiness.
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