Mezcalero “Tio” Pedro Hernandez makes his mezcal in the ancestral style – it is hand-mashed and distilled in small clay pots in Santa Catarina Minas, Oaxaca.
|Rating:||(5 reviews) - Write a review|
|Category:||Destilado de Agave|
|Mezcalero:||Tio Pedro Hernandez|
|Agave / Maguey:||Arroqueno|
|Town:||Santa Catarina Minas|
About this destilado de agave
For the first batch of 5 Sentidos Arroqueño released in the United States, the 135-liter batch was distilled from mature agave Arroqueño that was harvested at approximately 5,100 feet above sea level in Santa Catarina Minas, Oaxaca. Maestro mezcalero “Tio” Pedro Hernandez cooked approximately 70 piñas in an underground conical oven for 3 days. Pedro and his nephew Lalo then hand-mashed the cooked agave hearts with wooden mallets and allowed the agave mash to ferment with well-water for 16 days in large pine vats. The resulting mash was double distilled in small clay pots.
Batches to date:
- MDR01: 75-liters (Exclusive to Madre NYC)
- MO01: 135-liters (Exclusive to Moreno’s Liquors Chicago)
5 Sentidos is named after the five senses that their mezcaleros use to produce their agave spirits. The producers of this mezcal do not use any model machinery or tools, being guided only by their senses throughout the production process. The brand was launched by El Destilado restaurant in centro Oaxaca. The restaurant is known for it's creative menu, unique cocktails, and exception agave spirits. The brand is a curated tour of Mexico with a wide range of expressions that are made by some of the best mezcaleros in the region. Cinco Sentidos is uncertified mezcal and is labeled as "Destilado de Agave".
A note about the bottle shape: The bottles pictured on Mezcal Reviews are the US release bottles. In other areas of distribution (e.g. Mexico, Canada, Japan) the bottles are the taller Bordelaise shape.
Learn more about 5 Sentidos:
- Cinco Sentidos and El Destilado on Mezcal Reviews
- Santa María Ixcatlán: Rawhide Fermentation with Amando Alvarez on Mezcal Reviews
- What's in A Name? on the K&L Wines Spirits Journal blog