Flor Del Desierto Sotol Carnei Venison Pechuga

Crafted in the mountainous region of Madera, Chihuahua, Mexico, Flor Del Desierto Carnei is an exceptional, small-batch artisanal spirit produced by Maestro Sotolero José Armando Fernández. Utilizing the traditional pechuga distillation style, this expression is distilled from wild-harvested Dasylirion wheeleri plants (Sotol) that mature for 18 to 22 years in the rugged Chihuahuan desert. The harvested sotol hearts are cooked in underground stone pit ovens fueled by oak and pine wood, crushed manually with wooden axes, and naturally fermented in open wooden tubs (tinas) using wild airborne yeasts. During the secondary distillation in traditional copper pot stills, raw venison meat (venado)—locally hunted in the Madera mountains—along with seasonal fruits and spices, is suspended inside the still cone. The vapors pass through these botanicals and venison, infusing the distillate with a rich, savory character. Bottled at a high proof, Flor Del Desierto Carnei showcases a harmonious balance between earthy botanical sotol notes, bright fruit acidity, and a distinct, umami-rich savory depth.

Food Pairing: Charcuterie boards with cured meats, smoked venison, roasted duck breast, aged Manchego cheese, braised short ribs, or dark chocolate with chili.

Tasting Notes: Crystal clear in appearance with brilliant clarity, a rich medium-to-full body, and thick, slow-coating tears.

Nose: Intensely complex and aromatic, opening with earthy pine, damp forest floor, and wild herbaceousness, accompanied by dry leather, roasted orchard fruit, subtle citrus zest, and a distinct savory, gamey undertone.

Palate: Full-bodied, rich, and mouth-filling, featuring bright vegetal agave-like notes, cooked apples, and pine resin upfront before unfolding into savory umami, cured meat richness, baking spices, and a touch of smoky minerality.

Finish: Long, warm, and lingering with notes of dried herbs, subtle wood smoke, ripe fruit, and a dry, savory-salty complexity.

Serve: Enjoy neat at room temperature in a Glencairn glass or traditional clay copita to fully appreciate its complex savory profile and high-proof structure.