Flor del Desierto Cascabel "Rattlesnake Pechuga" SotolFlor del Desierto began in 2011 by a small group of friends after one of them, Flor, won a baking competition using sotol as the special ingredient. All sotol plants, also known as the desert spoon or sereque, are wild harvested in the Coyame Desert and mountains of Madera. Each one of Flor del Desiertos Sotols are distinguished by the region theyre produced in, the stills where they are distilled and the hands of each sotol maker, whose own

this iconic liqueur blends fine Cognac aged in French oak barrels with wild

Notes of dried fruit

The rhombus logo represents a crystal from the mastiha resin which is used for Roots Mastic

Brucato Chaparral’s dominant ingredients are yerba santa (a California native herb with a distinct bittersweet flavor

blackstrap molasses casks

The same quality of wines

balanced with tree bark

maraschino cherry

Delicious for sipping

rum with a slight coconut note

Canerock Jamaican Spiced Rum starts with a blend of pot and column still rums from two Jamaican distilleries: Clarendon and Long Pond

The nose greats you with the scent of blackberry jam and a hint of ethanol