5 Sentidos Sierra Negra con Cucharilla- Reynaldo, Oaxaca, Mexico bojo event Gahier likes this cuvée with

Gahier likes this cuvée with about four or five years of age to it

Vinification: Spontaneous fermentation with native yeasts in large format Austrian Stockinger foudres without temperature control

Melo Henriquez who had been selling the farm’s grapes as table grapes due to the lack of a market for wines from the area

101 Courses

Limited to just 900 bottles

5 Sentidos Sierra Negra con Cucharilla- Reynaldo, Oaxaca, Mexico bojo event Gahier likes this cuvée withThis 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