The Maestro of the Sierra.
Bienve has been distilling sotol since he could carry the bar to knock down the dasylirion stem.
A 4th generation maestro, and legendary storyteller, Bienve has always smiled in the face of adversity. Evading the eye of authorities, he embraced a nomadic life to traverse mountain ranges with the aid of his favorite donkey to carry his copper still. As he traveled, he crafted batches of sotol, lechuguilla, and ensambles from the plants he encountered along the trail.
The sotol plants for this expression are from Mapimí, Durango, a hot and arid desert region of around 4,250′. It is 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.
BF-CED-01
Oct. 2022, 51.12% ABV, rested 11 months in glass
BF-CED-02
Dec. 2022, 48.37% ABV, rested 9 months in glass
BF-CED-03
Dec. 2022, 49.23% ABV, rested 17 months in glass, 25 cases
Oct. 2022, 51.12% ABV, rested 11 months in glass
Dec. 2022, 48.37% ABV, rested 9 months in glass
Dec. 2022, 49.23% ABV, rested 17 months in glass, 25 cases
MAESTRO VINATERO – Bienvenido Fernández, 5th generation
MAESTRO TUMBADOR – Cruz, 1st generation
PLANT – 100% wild Dasylirion Cedrosanum (the sotol plant)
VINATA – Madera, Chihuahua, MX
CLIMATE – Hot summers & mild, dry winters, elevation 4,250’
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 – 7-10 days in stainless steel, tomba, & pine lined pits
DISTILLATION – Stainless steel alembic with a copper condenser, first with pine wood & then with gas
ADJUSTMENT METHOD – With colas until it is parejo
TASTING NOTES –
AROMA – Banana pudding, pine, wet earth
TASTE – Citrus, red hots, walnuts
TEXTURE – Enticing, complex, chewy
