{"product_id":"flor-del-desierto-carnei-venison-pechuga","title":"Flor del Desierto Carnei Venison Pechuga","description":"\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003eFlor Del Desierto is a collection of sotol made by different producers, regions, and varietals of wild harvested sotol\u003cem\u003e \u003c\/em\u003eplants from state of Chihuahua. Flor Del Desierto was started by a small group of friends after one of them, Flor, won a baking competition, using sotol as the special ingredient.\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"sqs-block html-block sqs-block-html\" data-block-type=\"2\" id=\"block-1c7db0f529ceb69d4692\"\u003e\n\u003cdiv class=\"sqs-block-content\"\u003e\n\u003cp class=\"\"\u003eProduced by the master sotelier, José “Chito” Fernandez Flores, Sotol Sierra is a \u003ci data-mce-fragment=\"1\"\u003epechuga\u003c\/i\u003e-style sotol made from 18-to-22-year-old, 100% wild-harvested \u003ci data-mce-fragment=\"1\"\u003eDasylirion weeleri, \u003c\/i\u003eharvested from the forests of the Madera Mountains in Chihuahua, Mexico. Cooked in shallow pits fueled by willow and oak, the plants are then shredded by axe and knife and open-air fermented for 7–9 days in pine wood tanks. The stool undergoes three distillations in traditional copper pot stills. The third distillation introduces a number of botanicals, including star anise, orange, raisin, apple, and walnuts; perhaps most notably, a raw cut of venison (deer) is hung in the pot still’s upper chamber, for traditional reasons both aesthetic and spiritual. 52% ABV.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Flor del Desierto","offers":[{"title":"Default Title","offer_id":41509067489333,"sku":"flordeldesiertocarneivenisonpechuga","price":94.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1835\/0685\/files\/IMG_2322.heic?v=1703969633","url":"https:\/\/parmanwine.com\/products\/flor-del-desierto-carnei-venison-pechuga","provider":"Perman Wine","version":"1.0","type":"link"}