Parejo Juan Fernandez Lechuguillla Cenizo

FOREST LECHUGUILLA

MAESTRO VINATERO – Juan Fernández, 4th generation

RAW MATERIAL – 100% wild Maguey Cenizo (the agave plant)

VIÑATA – Madera, Chihuahua,

MX PLANT SOURCE – Las Escobas, Chihuahua,

MX SOURCE CLIMATE – Coniferous forests, humid summers but cold & dry winters, elevation 6,900’

PLANT MATURITY – Madurado en verde 15 years ROAST – 3 days in an underground conical horno with pine wood, covered with volcanic stone

CRUSH – Mechanical

WILD FERMENTATION – 7 days in stainless steel & tomba

DISTILLATION – Stainless steel alembic, first with pine wood & then with gas

ADJUSTMENT METHOD – With well water until it is parejo

TASTING NOTES
AROMA – Wet slate, jerky, ripe papaya
TASTE – Salt water taffy, watermelon, flint
TEXTURE – Mineral dry, oily mid-palate, mouthwatering

BATCHES RELEASED – JF-CEN-01: June 2023, 46.02% ABV, rested 3 months in glass

Parejo is the term used by a vinatero to describe when a sotol is perfect. They read the ABV of the spirit by passing it from one cuerno to another. They adjust by adding spring water until the perlas form from the center. Each expression by Parejo is a result of generations of experience, and the resulting sotol and lechuguillas are exquisite – like a work of art. 

Parejo is founded 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 continue 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 have 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.

With Parejo, we have an opportunity to celebrate what was once Clandestine.

PAREJO the benchmark of Chihuahuan spiritsTerroir and production style dictate the captivating profiles of Sotol and Lechuguilla. Parejo celebrates the regionality of plant species and the individuality of producers and their practice. There are three general regions for these spirits in Chihuahua, each with their own personality. We encourage you to explore how theses influences affect your experience. 
 
DESERT REGION Sotol made by la Familia Arrieta – primarily with Leiophyllum and occasionally with Texanum. Elevation is below 4,000’ and the climate is hot and extremely arid. 

TROPICAL REGION Lechuguilla from this region will soon be included in the Parejo line. An elevation below 2000’  will bring yet another distinct terroir to the comparative experience.  

FOREST REGION Sotol & Lechuguilla made by Bienvenido Fernández & Juan Fernández. Plants are collected at nearly 7,000’ where it is cooler in the winter and humid in the summer. Coniferous forests and mountainous terrain. Production is done in the city of Madera.