5 Sentidos Sierra Negra Batch 2
The Sierra Negra used in this batch were cultivated at almost 7,500 feet above sea level. During fermentation the icy cold nights can destabilise the ferment. To combat the cold, encino de agua (bark) is stripped from oak tree branchs and added into the fermentation.
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Product Description
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.
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How It's Made
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.
Product Details
| ABV | |
|---|---|
| Agave / Plant Type | |
| Age | |
| Brand | |
| Distillation | Double |
| Master Distiller | |
| Method | |
| Production Region | |
| Still | Clay Pots |
| Volume |
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