5SentidosEspadin-CuixeyMadrecuixe-RobertoSanchez

<p>First ever batch produced by Roberto “Beto” Sanchez friend and collaborator of Lalo Perez. Roberto chose to make a classic Miahuatlan-style ensemble of roughly equal parts Espadin (a. Angustifolina), Cuixe (a. Karwinkski) and Madrecuix (a. Karwinskii).</p><p>He roasted the agaves in a small underground oven with mesquite and oak firewood for 6 days. After the roast, Roberto and friends crushed the cooked agave with wooden mallets, and then proceeded to o allow them to ferment in three cypress fermenting tanks for six days with well water. Once fermentation was complete, Beto distilled the batch in a single copper alembic still at Tio Tello’s small Palenque, yielding at total approximately 115 liters. Distilled October 2021 and bottled in December 2021</p><p>-from the distributor</p>