The Sierra Negra is another stunning representation of the mezcal ancestrale style from maestro Alberto Martinez and his son-in-law Reynaldo. Working at high altitude, they use nitrogen-rich tepehuaje (a local tree bark) and spring water to stabilize the fermentations in the cold temperatures, before distilling in traditional clay pots. Initial aromas of sweet agave are accented by citrus oil, faint smoke, and vegetal undertones. The mineral base is incredibly fine and precise, redolent of the stony, volcanic soils of the region. Secondary notes of toasted sesame seed, parsnip, burnt orange peel, and cookie dough eventually meld into a heady, complex chaparral profile – if you’ve ever slept under the stars in the high desert, this is what you smell as the sun sets, temperatures drop, and the breeze kicks up. The medium-full weight of the palate is, again, very volcanic at its core, with flavors of tart citrus pith and asphalt backed by firm textural grip and a touch of heat. With air, it takes on a complex herbal edge with juniper, mint, and sage leading to an extremely long, salty finish. It’s arguably the most distinctive expression in the Cinco Sentidos line. The only thing I don’t love about this mezcal is how little of it is typically available. Any chance you have to get your hands on it, jump at it and don’t think twice.
94 points, Andrew Kitz, B-21 Spirits Buyer (Feb 2026)
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