26 year old Alvarado ¨Amando¨ Alvarez distills agave Papalometl (A. Potatorum) as a way to preserve the tradition of his isolated town, Santa María Ixcatlan, Oaxaca. After spending most of his childhood at his father's palenque, Amando distilled his first batch as a 15-year old. He learned how to harvest ripe wild and cultivated agave with a machete, cook it in an earthen oven, mash it by hand with a wooden mallet, ferment it in rawhides and double-distill it in small clay pots from his father, Alvarado. Despite his young age, Amando is one of only a dozen distillers who maintain the centuries-old practice of fermenting in rawhide and distilling in clay.
Apart from bottling his spirit with Cinco Sentidos, Amando also provides his spirits to La Fundación para la Reserva de la Biosfera Cuicatlán, a foundation that Amando collaborates with to protect the biodiversity of the biosphere, reforest endemic species of agave, and work towards a sustainable future.