Alberto Martinez Lopéz has been distilling agave spirits for over three decades. He and his son-in-law Reynaldo distill at their traditional palenque in Santa Catarina Albarradas, Oaxaca. The elevation in Santa Catarina is approximately 6,500 feet above sea level, which leads to cold nights. In order to jump start and stabilize the fermentation, Alberto will add ground "tepehuaje" bark to the fermentation. He believes this is one of the most crucial elements that makes his spirit stand out. Once fermented, the mash and tepache are double-distilled in clay pot stills at Alberto's palenque, La Escondida.
Cinco Sentidos Espadín Capón Download PDF
|Spirit Style||Agave distillate|
|Base Ingredients||Espadín that are harvested after the quiotes have been cut and the piñas have been left in the field for almost a year to concentrate the sugars|
|Processing||Hand crushed and roasted in a conical oven with encino oak and acacia leaves|
|Fermentation||Spontaneous Fermentation with spring water and encino de agua in underground stone tanks|
|Still Type||Clay pot still|
|Distiller||Alberto Martinez and his son-in-law Reynaldo|