Cinco Sentidos (five senses) started as the house mezcal line at Oaxaca's acclaimed restaurant and mezcaleria El Destilado. These uncertified agave spirits highlight diverse, traditional production methods employed by small batch producers who distill a variety of agave species. This small, California-only batch of Espadín con Mandarina is the result of young mezcalero Eduardo "Lalo" Perez Cortez's experimentation with distilling seasonal ingredients along with locallyharvested Espadin.To make this batch, he roasted ripe Espadín in an underground oven for five days with oak, then crushed the cooked agave with mallets and machetes to create a fermentable mash. That mash was allowed to dry ferment for three days before Lalo added well water and allowed it to ferment for an additional twelve days. Once fermentation was complete, he distilled the mash once in a copper alembic still before adding 20kg (44 lbs) of peeled, deseeded mandarina oranges to the boiling chamber during the second distillation. 100 liters were produced and only 50 liters were exported to the US, while the rest of the batch was was consumed locally.