5 Sentidos Tepextate-Cuixe MezcalThis small batch of Tepextate and Cuixe is the first time young mezcalero Eduardo "Lalo" Perez Ramos has attempted to co roast, co ferment and co distill these two species. He did so by wild harvesting the varieties from his family's land, roasting them in a underground oven for five days with mesquite firewood breaking them down with wooden mallets and machetes to create a fermentable mash, and eventually heaping that mat into cypress tanks and

fino sherry and white port

spicy notes of cardamom and coriander

It’s a 15% white wine based aperitif aromatised with three different kinds of peaches

creating a unique gin inspired by tradition but also with a degree of innovation

Bittercube's Jamaican No

and cocoa nibs

It has a powerfully floral aroma with exotic lychee

but with added complexity from from the influence of refill sherry and wine casks - 74% sherry and 26% French oak wine casks

most honey Port barrels

or can simply be added to hot or iced coffee for an elevated treat

Woody bourbon

Roman Wormwood is combined with various herbs and spices such as lemon peel