5 Sentidos Sierra Negra con Cucharilla- Reynaldo, Oaxaca, Mexico Nicola Idiart They’re then aged in neutral

They’re then aged in neutral vats and barrels

Aging was in used Slavonian oak botti for two years and a year in bottle before release

the south-west sloping

4% Viognier

enhanced by a note of bitterness typical of bitter oranges

5 Sentidos Sierra Negra con Cucharilla- Reynaldo, Oaxaca, Mexico Nicola Idiart They’re then aged in neutralThis small ensamble of Sierra Negra and Cucharilla is the first time that Reynaldo Alejandro has roasted, fermented, and distilled these two distinct species together. To make this batch he harvested four large, cultivated Sierra Negra (a. Americana sp.) and 13 wild Cucharilla (Dasylirion) from the region. He then roasted them in an underground oven for 5 days using oak as firewood and acacia leaves as an insulator. Upon unearthing the oven, Reynaldo