Cinco Sentidos Espadin Capon Mezcal

Based in the village of Santa Catarina Albarradas (7,500 feet above sea level) Alberto Martinez and his son-in-law Reynaldo (although this is a whole-family effort) work traditionally in contrast to their neighboring mezcaleros. That is emphasized through their use of banana leaf covers for their underground pits, the hand mashing of roasted agaves with wooden mallets, and their use of clay pots for distillation. With the major diurnal swings in their village, Alberto uses ground tepehuaje bark to stabilize fermentation, citing it as one of the crucial elements that makes his spirits so singularly unique. His Espadín Capón is creamy and filling, with flavors of milk duds, confectionary cream, caramelized apples and pears, and coffee cake savoriness. There is a rounded, earthiness imparted by his clay pots that add nuanced dimension here.