5 Sentidos Espadín was produced by maestro mezcalero Anatolio Ramirez using cultivated Espadín at his palenque in San Jose Río Minas, Oaxaca.
About this destilado de agave
5 Sentidos Espadín was produced by maestro mezcalero Anatolio Ramirez using cultivated Espadín at his palenque in San Jose Río Minas, Oaxaca. For Lot ESPANRMZ02-22, Anatolio fermented the mash for a total of ten days. He followed with a double distillation using his hybrid still and let the final distillate rest for six months. The floral and herbaceous profile of this batch is a fresh take on an Espadín mezcal. It is only available in Oaxaca.
5 Sentidos
5 Sentidos (or Cinco 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”.
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
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Bryen
46 reviewsHad this one in a blind taste at the 5S tasting room with Carlos in Oaxaca. He was trying to get us to change our perception on Espadin and did so with this one and the Espadin de Cuero. The cuero was my favorite but this one really stood out as well. easily the two best espadins I’ve had to date. Really complex and notes of chocolate, a bit floral, and some green notes as well. Underlying Minas flavor is present but not as prominent as the clay pot distillation expressions from this region. Not going to find it in the states but worth a try in Oaxaca and definitely a must to go to the 5S tasting room (they share with NETA as well).
Had this one in a blind taste at the 5S tasting room with Carlos in Oaxaca. He was trying to get us to change our perception on Espadin and did so with this one and the Espadin de Cuero. The cuero was my favorite but this one really stood out as well. easily the two best espadins I’ve had to date. Really complex and notes of chocolate, a bit floral, and some green notes as well. Underlying Minas flavor is present but not as prominent as the clay pot distillation expressions from this regio