Bienvenido Fernández-Wheeleri is the undisputed master of the Sierra. With a passion for sotol that began when he was strong enough to wield the machete, the 4th generation maestro overcame obstacles and hardship to perfect his craft. His nomadic lifestyle, aided by a trusty donkey carrying his copper still, allowed him to explore the diverse landscapes of Mexico and create unique batches of sotol, lechuguilla, and ensambles. Distilled in the cool subtropical climate of Madera, Chihuahua, at an altitude of 6,900 feet, this mezcal embodies the essence of its wild, high desert and coniferous forest surroundings. Made exclusively from the 15-year-old wild Dasylirion Wheeleri plant, it undergoes a three-day roast in an underground conical horno with pine wood and volcanic stone, followed by a seven-day wild fermentation process. Finally, it is distilled twice;
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