Cinco Sentidos 'Cream Cuvee' Tobala Y Madrecuixe Edurado Perez Cortez

To produce this batch, Lalo harvested the ripe agaves in his hometown of El Nanche, Oaxaca. After harvesting, he roasted the agaves in an underground conical oven with oak and mesquite firewood for 7 days. On the seventh day, Lalo and friends unearthed the oven and proceeded to chop the agaves into small pieces with a machete before mashing them with large hammers made of mesquite. Once mashed, Lalo allowed the mash to dry ferment for two days in cypress sabino tank, and 6 additional days with well water. Lalo then double-distilled the fermented mash in two copper alembic-style stills at the small family palenque in November 2025.