5 Sentidos Corazon de Espadin (Cream Private Batch)

This batch of Corazón de Espadín, a world premiere for 5 Sentids, wes distilled by Eduardo "Lalo" Pérez Cortés of El Nanche, Oaxac. To produce this batch, Lalo harvested "quiotudo" Espadin la Angustlia) from his own property, then roasted them in an. underground conical oven with oak for seven days. After cooking the agaves, Lalo, along with friends and family members, choped the age into small pieces with a machete, and then mashed them with large hammers made of mesquite in a wooden trough. Once mashed, Lalo allowed the mash to ferment for about two weeks in sabimo cypress tanks. Lalo then double-distilled the fermented mash in a two copper alembic-style stills at the small family palenque in October 2025. During each distillation run, Lalo set aside about 20 liters of Corazon" - the middle point of the dillation with the richest amount of flavors. He then blended a total of 80 liters of Corazon together, giving us the opportunity to taste an Espadín that contains no heads or tails. Produced and selected by our friends at Cream.