Cinco Sentidos Espadin con Picudo, Eduardo 'Lalo' Perez Cortez (110 proof) 750ml

This small batch of Espadín Picudo is a unique expression of cultivated Espadín (A. angustifolia) that was castrated ("capón" method) and left in the field for a year before being harvested. Before harvest, a local beetle known as "Picudo," which is detested locally because of its ability to infect agaves, began eating away at the "piña," essentially reducing its amount of fermentable sugars in the plant. In order to recover the agave, maestro mezcalero Eduardo "Lalo" Pérez Cortés harvested them, roasted them in a conical oven with oak and mesquite firewood for five days, and then mashed them with wood mallets to make a fermentable mash. That mash was allowed to dry-ferment in a single sabino cypress fermenting tank for two days before Lalo added well water to the tank and allowed the mash to ferment for an additional nine days. He then double-distilled the fermented mash in two copper alembic-style stills at the small family palenque, located in El Nanche, Oaxaca, in April 2026. 80 total liters produced. Adjusted with heads, hearts and tails by Lalo. 75 liters bottled in May 2026 exclusively for Chicago. Cinco Sentidos ("Five Senses") originated as the house agave spirit in Oaxaca's acclaimed restaurant, "El Destilado." The producer's goal is to bring you uncertified nano-batch agave spirits that highlight varied production processes, agave diversity, and most importantly, the tradition and talents of the "familias magueyeras" who handcraft their spirit with rigor and esteem. Learn more about the brand: https://www.drink5sentidos.com Instagram: https://instagram.com/5sentidosagave Facebook: https://www.facebook.com/cincosentidosoaxaca