Cinco Sentidos Sierra Negra y Espadin Capon

Alberto Martinez and his son-in-law Reynaldo distilled this ensamble at their palenque in Santa Catarina Albarradas, located in the Sierra Norte mountains of Oaxaca. The Sierra Negra and Espadín Capón (rested in the field for almost a year) used in this batch were cultivated almost 7,500 feet above sea level. While Alberto and Reynaldo mash the cooked agave with mallets, Alberto’s wife and daughter strip bark from oak branches called tepehuaje. Tepehuaje is a natural source of nitrogen and is added into the concrete tanks with spring water during fermentation to help stabilize it during the cold weather in high elevations. This spirit is brings to mind a basket of sweet fruits and
a bouquet of herbs.