Cinco Sentidos Espadín
“Tío” Pedro Hernandez Arrellanes comes from a long line of mezcaleros. The 72-year-old master distiller has been making spirits for more than 50 years in Santa Catarina Minas, where nearly every palenque in town preserves the centuries-old tradition of distilling in clay pots. His knowledge and experience are evident upon the first sip. Tio Pedro and his nephew Lalo produce cultivated Espadín, Tobaziche, Barril and Arroqueño. Keep your eyes open for his other releases!
Cinco Sentidos Papalometl
At 27 years old, Armando Alvarez is one of the few very mezcaleros throughout Mexico who has preserved the ancestral tradition of hand-mashing his agave with wooden mallets and fermenting the mash in rawhide. This tradition was born out of mezcal being outlawed by municipal authorities and is likely four centuries old.
Cinco Sentidos Bicuixe-Madrecuixe
This limited-release bottling of Bicuixe-Madrecuixe is a post-distillation blend of two Bicuixe-Madrecuixe batches made by maestro mezcalero Atenogenes Garcia in 2013 and 2014. He and his son José harvested cultivated Madrecuixe and wild Bicuixe as their raw material to craft a spirit that is wildly aromatic, with notes of dill, fennel, pine needle, grapefruit rind and petrichor on the nose and a delightful mix of anis, sweet flowers of spring, salty caramel and anis that enjoy a prolonged yet mellow finish on the pallet.
Cinco Sentidos Sierra Negra
Alberto and his son-in-law Reynaldo distill Sierra Negra in Santa Catarina Albarra-das, a town about 7,000 feet above sea level. While Alberto and Reynaldo mash the cooked agave with mallets, Alberto ́s wife and his daughter strip bark from oak branches called tepehuaje. This oak bark is added to the fermentation, as it is a natural source of nitrogen that helps stabilize the fermentation. Without the tepehuaje, the cold night temperatures would stunt the ferment. The use of tree bark in fermentation is found almost exclusively in high altitude regions.
Cinco Sentidos Pechuga de Mole Pablano
Marcelo Luna and his son Leonardo make the savory Pechuga de Mole Poblano by adding cooked chicken and a mole sauce made of chocolate, apples, bananas, chile mulato, chile ancho, cinnamon, cumin, peanuts, almonds, sesame seeds to the first distillate prior to the second run. The result is a sweet, savory and spicy mezcal unique to other Pechgas,