Juan passionately upholds the dying tradition of lechuguilla distillation, while also showcasing his expertise in producing 100% sotol expressions, such as this one. Using ancestral techniques in the magnificent town of Madera, he patiently crafts his lechuguilla with wisdom and careful precision. Adding sotol for fermentation, Juan continuously refines his process, driven by his passion to always improve upon each batch. This batch, distilled in Madera, a city nestled in the coniferous forests of Chihuahua, boasts an ideal subtropical climate due to its high altitude of 6,900 feet above sea level. From the 100% wild Dasylirion Wheeleri plant in Las Escobas, Chihuahua, Juan uses mechanical crushing and wild fermentation in stainless steel and tomba for 7 days. The distillation is done in a stainless steel alembic, first with pine wood and then with gas, before being carefully adjusted with well water
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