Cinco Sentidos Espadin is made with agave Espadin that grew at approximately 5,100 feet above sea level in San Martin Tilcajere, Oaxaca. The first batch released was just 62 liters. Maestro mezcalero Tio Pedro Pascual Hernandez Arellanes cooked 18 agave Espadin hearts in an underground pit oven with huamuchil and encino wood for five days. The cooked agave were then mashed by hand and fermented in a single pine vat for 13 days. It was then double distilled in small clay pots at Tio Pedro’s palenque in Santa Catarina Minas in April 2018. Additional batches have been of similar small size.