This batch of Puntas de Espadin is the first time Cinco
Sentidos has bottled and shipped puntas to the US.
The 200-liter batch is representative of what master
palenquero Eleuterio “Tio Tello” Perez Ramos
colloquially refers to as “punteado” in reference to its
higher alcohol content. The 200 liters were part of an
approximately 700-liter batch of Espadin that Tio Tello
distilled in 2018, with the express purpose of having a
batch to draw from when a client requested to
increase the potency of a batch.
This batch was made by harvesting ripe Espadin from the region and then roasting them in an underground conical oven with mesquite firewood for five days. After cooking the agaves, Tio Tello, along with friends and family, chopped the agave into small pieces with a machete before mashing them with large wooden hammers in a trough.
After the crush, the mash was allowed to ferment with well water in cypress sabino tanks and was then twice distilled in a single copper alembic style still at his small palenque in El Nanche, Oaxaca. Bottled in March of 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.
This batch was made by harvesting ripe Espadin from the region and then roasting them in an underground conical oven with mesquite firewood for five days. After cooking the agaves, Tio Tello, along with friends and family, chopped the agave into small pieces with a machete before mashing them with large wooden hammers in a trough.
After the crush, the mash was allowed to ferment with well water in cypress sabino tanks and was then twice distilled in a single copper alembic style still at his small palenque in El Nanche, Oaxaca. Bottled in March of 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.
