Description

• This California-only batch of Madrecuixe is one the first batches made by master palenquero Eleuterio Perez Ramos that Cinco Sentidos has exported to an international market. The agaves were roasted in a conical oven with mesquite firewood for at least four days. After cooking the agaves, they are chopped into small pieces with a machete, and then mashed with large hammers made of mesquite in a wooden trough.  Once mashed, they were allowed to ferment with well water in cypress sabino tanks.  He then distilled the fermented mash in a single copper alembic style still at his small palenque in El Nanche, Oaxaca.  Adjusted with heads, hearts and tails.  Approximately 200 liters were produced.