u a n F e r n á n d e z
Juan Fernández Sotol Wheeleri
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 ensambles. His style, although similar to Bienve’s, has its own touch.
Technical
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
a t c h e s :
June 2023, 47.39% ABV, rested 3 months in glass