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Description
Parejo Sotol Wheeleri (750ml)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 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.
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.
About the Producer:
Parejo was Co-Funded by Jorge Caldera, who has devoted 13 years to studying the native spirits of Chihuahua, throughout that time meeting producers and building friendships. For many years, viñatas were considered illegal by the government. Because of this, Jorge found that a shared struggle existed among the maestros. Unfortunately, their craft was considered taboo.
He first found himself with maestros from the desert, in hidden towns seemingly in the middle of nowhere but connected through the joyous simplicity of their lives. Later, he went to the forests and spent time with maestros who held a long and rich history in sotol production. He absorbed their stories and they became a sort of extended family for him. He then encountered maestros from the tropical areas of Chihuahua who continued to craft lechuguilla using traditional methods. All of these experiences added to his understanding, appreciation, and love for the spirits of his homeland.
The goal of Parejo from the outset was to recapture the historical taste of sotol, which has become like an endangered species. Conversations with vinateros revealed a recurring term: “PAREJO.” It became clear that this word was used to describe great sotol, and Jorge wanted to share that perfection. He works directly with the producers, immersing himself in every aspect of sotol and lechuguilla production – from the plant to the perlas.
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