5 Sentidos Tepextate-Cuixe Mezcal

This small batch of Tepextate and Cuixe is the first time young mezcalero Eduardo "Lalo" Perez Ramos has attempted to co-roast, co-ferment and co-distill these two species. He did so by wild-harvesting the varieties from his family's land, roasting them in a underground oven for five days with mesquite firewood breaking them down with wooden mallets and machetes to create a fermentable mash, and eventually heaping that mat into cypress tanks and allowing it to ferment with well water for nearly a week.

Eduardo then distilled the mash once in a single copper alembic still, allowed that first distillation to rest for three weeks, then re-distilled it a second time in May 2023, with a total of 58 liters produced. This small batch was bottled exclusively for the state of California.

Bright notes of melon skin and mint jump to the nose initially, followed by more earthy woodsy essence of pine. Flavors abound as this expands across the palate with satisfying texture and minerality.