This small batch of Madrecuixe (agave
Karwinskii) is one of the first batches
made by master palenquero Eleuterio
Perez Ramos that Cinco Sentidos has
exported to an international market.
Tio Tello, as he is more commonly known, harvested the ripe agaves in Miahuatlan de Porfirio Diaz, Oaxaca, and roasted them in a conical oven with mesquite firewood for over four days. After cooking, Tio Tello with friends and family chopped the agave into small pieces with a machete before mashing them with large wooden hammers. Once mashed, it was allowed to ferment with well water in cypress sabino tanks.
This mash was then distilled in a single copper alembic style still at Tio Tello’s small palenque in El Nanche, Oaxaca. It was adjusted with heads, hearts, and tails. Approximately 200 liters were produced. Distilled April 2014, bottled January 2021.
Cinco Sentidos (five senses) started as the house mezcal line at Oaxaca's acclaimed restaurant and mezcaleria El Destilado. These uncertified agave spirits highlight diverse, traditional production methods employed by small batch producers who distill a variety of agave species. The range embodies the customs, traditions, and history behind the spirits and the people who make them.
Tio Tello, as he is more commonly known, harvested the ripe agaves in Miahuatlan de Porfirio Diaz, Oaxaca, and roasted them in a conical oven with mesquite firewood for over four days. After cooking, Tio Tello with friends and family chopped the agave into small pieces with a machete before mashing them with large wooden hammers. Once mashed, it was allowed to ferment with well water in cypress sabino tanks.
This mash was then distilled in a single copper alembic style still at Tio Tello’s small palenque in El Nanche, Oaxaca. It was adjusted with heads, hearts, and tails. Approximately 200 liters were produced. Distilled April 2014, bottled January 2021.
Cinco Sentidos (five senses) started as the house mezcal line at Oaxaca's acclaimed restaurant and mezcaleria El Destilado. These uncertified agave spirits highlight diverse, traditional production methods employed by small batch producers who distill a variety of agave species. The range embodies the customs, traditions, and history behind the spirits and the people who make them.
