Bienvenido Fernández
Sotol Cedrosanum

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

MAESTRO VINATERO – Bienvenido Fernández, 4th generation 

RAW MATERIAL – 100% wild Dasylirion Cedrosanum (the sotol plant) 

VIÑATA – Madera, Chihuahua, MX 

PLANT SOURCE – Mapimí, Durango, MX 

SOURCE 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 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 

AROMA – Banana pudding, pine, wet earth
TASTE – Citrus, red hots, walnuts
TEXTURE – Enticing, complex, chewy 

Production Process

Cedrosanum are harvested in the desert of Mapimí, Durango. For that reason, we call this a desert sotol even though it is distilled in the forest region.
The sotol piñas are roasted for 3 days in an earthen oven with pine wood. The oven is conical, and covered with volcanic stones during the cook.
Bienve uses a small mechanical mill to process the cooked sotol.
Fermentation is done in stainless steel tanks and tombas. It is completely natural with ambient yeast, and takes about 7 days.
Distillation is done in stainless steel. The first pass is with pine wood, and then gas is used during the second distillation so that the temperature can be controlled with increased precision.