5 Sentidos Sierra Negra "Alberto Martinez" Mezcal
5 Sentidos is named after the five senses that their mezcaleros use to produce their agave spirits. The producers of this mezcal do not use any model machinery or tools, being guided only by their senses throughout the production process. The brand was launched by El Destilado restaurant in centro Oaxaca. The restaurant is known for it's creative menu, unique cocktails, and exception agave spirits. The brand is a curated tour of Mexico with a wide range of expressions that are made by some of the best mezcaleros in the region. Cinco Sentidos is uncertified mezcal and is labeled as "Destilado de Agave".
Alberto Martinez Lopez 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 approximately 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. He believes this is one of the most crucial elements that makes his spirit stand out.
Once fermented, the mash and tepache are double-distilled in clay pot stills at Alberto's palenque, La Escondida. Apart from Siera Negra, Alberto and Reynaldo also distill Jabalí, Tobalá, Jabalí - Tobala and Sierra Negra - Tobalá for Cinco Sentidos.
This current batch is bottled at 47.2% abv and is labelled SNALB0120.