Juan Fernández, the Master of Agave, passionately preserves the ancient art of distilling lechuguilla in his hometown of Madera. He shares that patience is key to preparing this rare and precious spirit, which he enhances with Sotol during fermentation. With over 15 years of expertise, Juan expertly crafts each batch to surpass the last, using only the finest wild Maguey Cenizo from Las Escobas in Chihuahua. Distilled at a high altitude of 6,900 feet, this unique area's cool subtropical climate and coniferous forests lend to the distinct flavors of the mezcal. From his 4th generation Viñata, Juan uses an underground conical horno and pine wood to roast the agave for 3 days before crushing and wild fermenting for 7 days. Finally, the spirit is distilled twice in stainless steel using pine wood and gas, then carefully adjusted with well water to achieve perfection. Experience the aroma