History:
5 Sentidos Sierra Negra is made with maguey Sierra Negra. The agave is hand mashed, fermented with spring water and tepehuaje bark in stone. This bark provides an organic source of nitrogen that is used to stabilize the fermentation. Albarradas is approximately 7,500 feet above sea level and too cold to ferment the agave without some sort of stabilizer. Once fermented, this mezcal is double distilled in clay pot stills. The first batch of this mezcal was released in the US in 2017 and was a total of 181 bottles. The ABV of each batch will vary slightly.
Tasting Notes:
Nose: Sweet Cream and tropical fruit, ripe agave,
Palate: Sweet tropical fruit bomb, That green apple concentrate comes back with a creamy, almost lactic mouthfeel. The sour notes balance the tropical fruit really well.
This small batch of Sierra Negra is one of the first batches that young mezcalero Reynaldo Alejandro has produced independently, at his recently constructed palenque "La llusión " in the village of Santa Catarina Albarradas, Oaxaca.
To make this batch, he harvested several cultivated Sierra Negra (agave Americana) piñas from his land, then roasted them in an underground oven for over 20 days using oak as firewood and leaves from both plantain and acacia trees as an insulator. Upon unearthing the oven, Reynaldo, along with friends and family, crushed the cooked agaves with wooden mallets to create a fermentable mash. That mash was eventually heaped into a concrete tank and allowed to ferment with spring water and ground up encino de agua bark for five days.
Once the fermentation was complete, Reynaldo and his wife Rosa double-distilled the mash in a set of eight small clay pot stills. It was then adjusted with heads, hearts and tails by Reynaldo before bottling.
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.
5 Sentidos Sierra Negra is made with maguey Sierra Negra. The agave is hand mashed, fermented with spring water and tepehuaje bark in stone. This bark provides an organic source of nitrogen that is used to stabilize the fermentation. Albarradas is approximately 7,500 feet above sea level and too cold to ferment the agave without some sort of stabilizer. Once fermented, this mezcal is double distilled in clay pot stills. The first batch of this mezcal was released in the US in 2017 and was a total of 181 bottles. The ABV of each batch will vary slightly.
Tasting Notes:
Nose: Sweet Cream and tropical fruit, ripe agave,
Palate: Sweet tropical fruit bomb, That green apple concentrate comes back with a creamy, almost lactic mouthfeel. The sour notes balance the tropical fruit really well.
This small batch of Sierra Negra is one of the first batches that young mezcalero Reynaldo Alejandro has produced independently, at his recently constructed palenque "La llusión " in the village of Santa Catarina Albarradas, Oaxaca.
To make this batch, he harvested several cultivated Sierra Negra (agave Americana) piñas from his land, then roasted them in an underground oven for over 20 days using oak as firewood and leaves from both plantain and acacia trees as an insulator. Upon unearthing the oven, Reynaldo, along with friends and family, crushed the cooked agaves with wooden mallets to create a fermentable mash. That mash was eventually heaped into a concrete tank and allowed to ferment with spring water and ground up encino de agua bark for five days.
Once the fermentation was complete, Reynaldo and his wife Rosa double-distilled the mash in a set of eight small clay pot stills. It was then adjusted with heads, hearts and tails by Reynaldo before bottling.
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.
