5 Sentidos Sierra Negra con Cucharilla- Reynaldo, Oaxaca, Mexico

$150.00

This small ensamble of Sierra Negra and Cucharilla is the first time that Reynaldo
Alejandro has roasted, fermented, and distilled these two distinct species together.

To make this batch he harvested four large, cultivated Sierra Negra (a. Americana sp.) and 13
wild Cucharilla (Dasylirion) from the region. He then roasted them in an underground oven for 5 days using oak as firewood and acacia leaves as an insulator. Upon unearthing the oven, Reynaldo along with friends and family crushed the cooked agaves with wooden mallets to create a mash. That mash was heaped into a concrete tank where it fermented with spring water and , then allowed to ferment with spring water and crushed encino de agua bark for three days.

After fermentation was complete, Reynaldo and his wife Rosa distilled the mash twice in a set of eight clay pot stills. Distilled and proofed with heads, hearts, and tails in June 2024. Just 100 liters were made, all of rested in glass for eight months before being bottled exclusively for the New York market to commemorate Reynaldo's first ever visit
to the United States.

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