Juan practices the increasingly rare tradition of distilling lechuguilla, but he also makes expressions with 100% sotol, such as this one. In the majestic town of Madera his process is true to his ancestral traditions. He shares with us that the wisdom to prepare lechuguilla is an art of patience. He explains that “Capar,” the Agaves months in advance in preparation, is one of those acts of patience that distinguish lechuguilla. Sotol is added to aid in the fermentation of the distillate. Juan has worked to refine his processes over time and is constantly inspired to make each batch better than the last one.
Distilled in Madera, a city located in the northwest of Chihuahua, at an altitude of 6,900 feet above sea level, this area is known for its coniferous forest vegetation. Its high altitude provides a cool subtropical climate, with humid summers and cold and dry winters.
MAESTRO VINATERO – Juan Fernández, 4th generation
RAW MATERIAL – 100% wild Dasylirion Wheeleri (the sotol plant)
VIÑATA – Madera, Chihuahua, MX
PLANT SOURCE – Las Escobas, Chihuahua, MX
SOURCE CLIMATE – Coniferous forests, humid summers but cold & dry winters, elevation 5,000’ to 7,000’
PLANT MATURITY – Madurado en verde 15 years
ROAST – 3 days in an underground conical horno with pine wood, covered with volcanic stone
CRUSH – Mechanical
WILD FERMENTATION – 7 days in stainless steel & tomba
DISTILLATION – Stainless steel alembic, first with pine wood & then with gas
ADJUSTMENT METHOD – With well water until it is parejo
TASTING NOTES –
AROMA – Ripe tropical fruit, pencil shavings, floral
TASTE – Baked ham, creamed corn, lemon
TEXTURE – Tingly, lactic, energetic
