Bienvenido Fernández-Cedrosanum, the Master of the Sierra. From a young age, Bienve has been distilling sotol with passion and determination, using his strength to knock down the tough dasylirion stems. As a 4th generation maestro and skilled storyteller, Bienve has always faced adversity with a smile. He embraced a nomadic lifestyle, traveling through rugged mountain ranges with his trusty donkey and copper still in tow. Along the way, he crafted batches of sotol, lechuguilla, and ensambles from the plants he discovered on his journey. The sotol used in this expression comes from Mapimí, Durango, a hot and dry desert region with an elevation of 4,250 feet. It is distilled in Madera, a city in Chihuahua known for its lush coniferous forests. The high altitude and cool subtropical climate provide ideal conditions for the sotol plant
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