Alberto Martinez distilled this Sierra Negra at his palenque in Santa Catarina Albarradas, located in the Sierra Norte mountains of Oaxaca. The Sierra Negra harvested for this batch were cultivated almost 7,500 feet above sea level. While Alberto mashes the cooked agave with mallets, Alberto's wife and daughter strip bark from oak tree branches called tepehuaje. Tepehuaje is a natural source of nitrogen and is added into the concrete tanks with spring water during fermentation to help stabilize it during the cold night climate. This spirit brings to mind a basket of tropical fruits and a bouquet of sweet herbs.

Cinco Sentidos originated as the house agave spirit in Oaxaca's acclaimed restaurant, El Destilado. The goal is to bring uncertified nano-batch agave spirits that highlight varied production processes, agave diversity and most importantly, the traditions and talents of the "familias magueyeras" who handcraft their spirit with rigor and esteem.