A L B E R T O M A R T I N E Z

Alberto martinez LOPEZ has been distilling

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agave spirits for over three decades. He and his son-in-law Reynaldo distill the massive agave Sierra Negra (A. Americana) in their traditional palenque in Santa Catarina Albarradas, Oaxaca. Alberto and Reynaldo harvest cultivated Sierra Negra that take twelve to fifteen years to reach their maturity. Once harvested, Alberto bakes the agave in an earthen oven with encino oak and river rocks for a week.  He and Reynaldo subsequently mash the cooked agave by hand with wooden mallets, before they set it in stone tanks and let it ferment naturally.  

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. Apart from Siera Negra, Alberto and Reynaldo also distill Jabalí, Tobalá, Jabalí - Tobala and Sierra Negra - Tobalá for Cinco Sentidos.

Batches Released To Date:

SN01 - 140-liter batch Sierra Negra (IL, mid-Atlantic)

SN02 - 178-liter batch Sierra Negra (NY, mid-Atlantic, CA)

SN03 - 140-liter batch Sierra Negra (CA)

EN01 - 60-liter batch Jabali & Tobalá released exclusively to Chicago.

EN03 - 110-liter batch Jabalí Tobalá released exclusively to New York.

JB01 - 84-liter batch Jabalí released exclusively to mid-Atlantic

AV01 - 20-liter batch Jabalí released to Chicago’s The Aviary.

 Maestro mezcalero Alberto Martinez in the foreground and giant Sierra Negra in the background.

Maestro mezcalero Alberto Martinez in the foreground and giant Sierra Negra in the background.

 Tepehuaje bark, crucial to cold-weather fermenting in Albarradas.

Tepehuaje bark, crucial to cold-weather fermenting in Albarradas.