5 Sentidos 'Sierra Negra'

$159.00
This high altitude Agave Americana requires the addition of "tepehuaje" bark to start and stabilize the fermentation process. This is due to the super cold nights driven by the palenque being situated at 6500 feet above sea level. Without the addition of "tepehuaje" bark the fermentation will not start. Additionally, the use of clay pot distillation adds another rich earthy layer of flavour to this amazing Sierra Negra.

In stock



SKU: 0070
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Product Description

Alberto Martinez has been distilling agave spirits for over three decades. The harvested Sierra Negra are aged between 12-15 years old, hand mashed by wooden mallet before being fermented. The elevation in Santa Catarina is approx. 6,500 feet above sea level, which leads to very cold nights. In order to jump-start and stabilize the fermentation, Alberto will add ground “tepehuaje” bark to the fermentation.

Alberto believes this is one of the most crucial elements that make his spirits stand out. Once fermented, the mash and tepache are double-distilled in clay pot stills at Alberto’s palenque, La Escondida.

Smells Like

Citrus peel, eucalyptus, stone fruit and the recognisable scent of a musty basement at grandma's.

Tastes Like

Currants, sweet herbs, dusty, medium acidity with pronounced minerality.

How It Is Made

Alberto Martinez has been distilling agave spirits for over three decades. He and his son-in-law Reynaldo distill the massive agave Sierra Negra (A. Americana) in their traditional palenque in Santa Catarina Albarradas, Oaxaca. Alberto and Reynaldo harvest cultivated Sierra Negra that take twelve to fifteen years to reach their maturity. Once harvested, Alberto bakes the agave in an earthen oven with Encino oak and river rocks for a week. He and Reynaldo subsequently mash the cooked agave by hand with wooden mallets, before they set it in stone tanks and let it ferment naturally. The elevation in Santa Catarina is approx. 6,500 feet above sea level, which leads to cold nights.

In order to jump-start and stabilize the fermentation, Alberto will add ground “tepehuaje” bark to the fermentation. Once fermented, the mash and tepache are double-distilled in clay pot stills at Alberto’s palenque, La Escondida. The result is one of the most complex and unique Sierra Negra’s. We are honoured to exclusively import and share this brand with Australia.

Product Details

ABV

Agave / Plant Type

Age

Brand

Distillation

Double

Master Distiller

Method

Ancestral

Production Region

Still

Clay

Volume

750ml

Limited Edition / Rarity

192 Litres

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