5 Sentidos Cuishe from Tío Tello was initially released as a California-only batch of Cuishe. It is one of the first batches made by master palenquero Eleuterio Perez Ramos that 5 Sentidos has exported to an international market. Eleuterio, who is also known as “Tío Tello,” harvested the ripe agaves in Miahuatlan de Porfirio Diaz, Oaxaca. Post harvest, he roasted the agaves in a conical oven with mesquite firewood for at least four days. After cooking the agaves, Tío Tello, chopped the agave into small pieces with a machete, and then mashed them with large hammers made of mesquite in a wooden trough. Once mashed, Tío Tello allowed the mash to ferment with well water in cypress sabino tanks. He then distilled the fermented mash in a single copper alembic style still at his small palenque in El Nanche, Oaxaca.