Alberto Martinez and his son-in-law Reynaldo distilled this Sierra Negra at their palenque in Santa Catarina Albarradas, located in the Sierra Norte mountains of Oaxaca. The Sierra Negra used in this batch were cultivated almost 7,500 feet above sea level. While Alberto and Reynaldo mash the cooked agave with mallets, Alberto’s wife and daughter strip bark from oak tree branches called
encino de agua. Encino de agua is a natural source of nitrogen and is added into the concrete tanks with spring water during fermentation to help stabilize it during the cold night climate. This spirit brings to mind a basket of tropical fruits and a bouquet of sweet herbs.

Sierra Negra (Agave Americana sp) is hand harvested, cooked in volcanic rock lined pits and then milled by hand with wooden mallets. Fermented In stone with encino de agua (oak bark) to stabilise. Finally double distilled in clay pots with spring water.