5 Sentidos Chino is the first batch made by maestro mezcalero Jose Ines Vieyra (of Michoacan) to be imported to the United States.
|Rating:||(4 reviews) - Write a review|
|Category:||Destilado de Agave|
|Mezcalero:||Jose Ines Vieyra|
|Batch size:||300 liters|
About this destilado de agave
5 Sentidos Chino is an exclusive bottling for the Bien Trucha Group. It is the first batch made by maestro mezcalero Jose Ines Vieyra to be imported to the United States. Maestro Jose made this batch from wild-harvested agave Chino (A. Cupreata), which were roasted underground in a conical oven with encino and tepehuaje firewood for six days. After the roast, the agaves were crushed by a mechanized mill. The resulting mash was allowed to ferment in underground wooden vats with spring water. Upon completing the fermentation, the mash was distilled with a Filipino or Tarasco still that is made from a copper boiling chamber with a condensing chamber made of wooden slats. The total production was just 300 liters in El Aguacatito, Michoacan in May 2018.
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