Cinco Sentidos Puntas de Espadin Mezcal

This batch of Puntas de Espadin is the first time Cinco Sentidos has bottled and shipped puntas to the US. The 200-liter batch is representative of what master palenquero Eleuterio “Tio Tello” Perez Ramos colloquially refers to as “punteado” in reference to its higher alcohol content. The 200 liters were part of an approximately 700-liter batch of Espadin that Tio Tello distilled in 2018, with the express purpose of having a batch to draw from when a client requested to increase the potency of a batch.

This batch was made by harvesting ripe Espadin from the region and then roasting them in an underground conical oven with mesquite firewood for five days. After cooking the agaves, Tio Tello, along with friend sand family, chopped the agave into small pieces with a machete before mashing them with large wooden hammers in a trough.