{"product_id":"cinco-sentidos-sierra-negra-de-cuero-selected-by-seelbach-s","title":"Cinco Sentidos Sierra Negra de Cuero - Selected by Seelbach’s","description":"\u003cp\u003e\u003cspan class=\"s1\"\u003e\u003cstrong\u003eAbout:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cstrong\u003eProof: \u003c\/strong\u003e94.4\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDistiller: \u003c\/strong\u003eReynaldo Alejandro Garcia\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eStill Type:\u003c\/strong\u003e Clay pot stills\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003cstrong\u003eAgave: \u003c\/strong\u003e\u003c\/span\u003eSierra Negra de Cuero\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e 3 day \u003cspan class=\"s1\"\u003erawhide fermentation with \u003c\/span\u003e\u003c\/span\u003e\"encino de agua\" tree bark\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003cstrong\u003eVillage: \u003c\/strong\u003e\u003c\/span\u003eSanta Catarina Albarradas, Oaxaca\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBatch Size:\u003c\/strong\u003e 85 L\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eTasting notes: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe first three words that came to mind when nosing this pour were sweet, salt, and smoke. Ground pepper dust dances back and forth with notes of cooked agave, citrus peel and baguette. \u003c\/li\u003e\n\u003cli\u003eThe palate immediately expresses salty prosciutto, cracked black pepper, pronounced citrus oils, hints of ground cinnamon, with a delicious cacao undercurrent on the backend. \u003c\/li\u003e\n\u003cli\u003eThe finish is long and consistent from the palate, with a hint of herbal notes introduced - think fresh Thai basil. \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eAbout: \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eIn April 2024, young mezcalero Reynaldo Alejandro Garcia created this small batch of \"Sierra Negra de Cuero, which is just the second batch of Sierra Negra to be roasted, fermented in rawhide, and distilled at Rey's palenque. \u003c\/span\u003e\u003cspan class=\"s1\"\u003eHe harvested just three Sierra Negra (a. Americana sp) hearts, roasted them in an underground oven with encino oak and acacia leaves for eight days, and eventually crushed them with wooden mallets to create fermentable mash. That mash was heaped into the rawhide fermenters, where it fermented for three days with the aid of ground \"encino de agua\" tree bark. Once the fermentation was deemed to be complete, Reynaldo began to double-distill the mash in a set of eight small clay pot stills. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eDistilled April 2024. Proofed with heads, hearts \u0026amp; tails by Reynaldo. 85 total liters. Santa Catarina Albarradas, Oaxaca. \u003c\/span\u003e\u003cspan class=\"s1\"\u003eSpecially bottled for Seelbach's in Washington, D.C.\u003c\/span\u003e\u003c\/p\u003e","brand":"Cinco Sentidos","offers":[{"title":"Default Title","offer_id":47679604064426,"sku":"Cinco_SB","price":118.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0674\/7796\/2922\/files\/DSCF3116.jpg?v=1764342358","url":"https:\/\/nom170.com\/products\/cinco-sentidos-sierra-negra-de-cuero-selected-by-seelbach-s","provider":"NOM170","version":"1.0","type":"link"}