Juan Fernández Brother of Bienvenido Fernández, he shares the vinata with his brother. He is a daredevil who is also serious, likes to observe, and only starts to open up to people once he gains confidence. He enjoys going to the forest to harvest plants and being in contact with nature. He doesn’t lose his youth and is always looking to experiment with plants and assemblages. His style, although similar to Bienve’s, has its own touch.

MASTER WINEMAKER – Juan Fernández, 4th generation

RAW MATERIAL – 100% wild Maguey Cenizo (the agave plant)

VIÑATA – Madera, Chihuahua, MX

PLANT SOURCE – Las Escobas, Chihuahua, MX

SOURCE CLIMATE – Coniferous forests, humid summers but cold & dry winters, elevation 6,900′

PLANT MATURITY – Green ripened for 15 years

ROAST – 3 days in an underground conical oven 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 even

TASTING NOTES –
AROMA – Wet slate, jerky, ripe papaya
TASTE – Salt water taffy, watermelon, flint
TEXTURE – Mineral dry, oily mid-palate, mouthwatering

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Spirit Type: Sotol

WEB: https://www.parejosotol.com/juan-fernandez-lechuguilla-cenizo/