This is a bottling from Maguey Melate. This Arroqueno was aged for 12-15 years, cooked in an earth oven for 5 days, and fermented for 12-15 days. Let’s see how well it holds up Mezcalero: Semei Garcia Ramos Batch: SEM-ARR-001 ABV: 47.8% Nose: Aromatic, cotton candy, vanilla cream, cream cheese Palate: Medium mouthfeel. Warm, cream cheese, minerals, earthy, Bell Peppers,

This is a 5 Sentidos Tobala Side by Side x2 I will be doing, so let’s see how these all stack up! In the effort of saving space here if you wish for the information on all of these in terms of mashing, cooking etc feel free to ask! “Buffalo Trace Glencairn” 5 Sentidos Tobala

This offering from 5 Sentidos is a 5 Maguey Ensemble made from 40% Bicuixe, 20 % Madrecuixe, 20% Verde, 10% Espadin, and 10% Azul. It was cooked in a Conical Earth Oven for 6 days, fermented with well water, fired with Guamuchill Mezquite Wood. It was Crushed with a large stone wheel “Tahona”, Fermented for

This is a 143 liter batch of Jabali. They harvesed 326 pinas, which were where then roasted underground in a conical oven with Encino oak, dried banana leaves, and acacia leaves for 100 days. The cooked agave was then hand mashed with wooden mallets and fermented in underground stone tank with tree bark for 4