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5 Sentidos Espadin Capon

Cinco Sentidos Espadin Capon is milled by hand with wooden mallets and fermented with open air yeasts and tepehuaje tree bark.

Rating: (3 reviews)
Category:Destilado de Agave
Brand:5 Sentidos
Mezcalero:Alberto Martinez
Distillation:Clay Pot
Town:Santa Catarina Albarradas
About this destilado de agave

5 Sentidos Espadin Capon is made by maestro mezcalero Alberto Martinez and his son-in-law Reynaldo in Santa Catarina Albarradas, Oaxaca. When the Espadin agaves sprouted their quiotes (stalks), Alberto and Reynaldo cut off the stalks and allowed the agaves to remain in the field for almost one year. This practice concentrates the sugar in the heart of the agave, which is later distilled to make mezcal. The additional sugars change and enhance the mezcal a great deal.

5 Sentidos

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".

Learn more about 5 Sentidos:

3 reviews

4.2 of out 5 stars



29 reviews
1 week ago

Batch 01-19, 355 bottles. Reminds me of Dentyne gum or “ red hots” candy from years ago. Softly sweet with cinnamon. Some earthiness on the finish that I suspect is from the clay pot distillation. Really enjoying this one.

2 months ago

Funky, a little strange for an espadin. Still searching for more words



355 reviews
3 months ago

Batch 01-18. Bottle 36/355. Smells slightly sweet with notes of pomegranate, rich cream, cinnamon, and pumpkin spice. Palate is full and round. Less sweet on the palate than nose. Notes of light soft cheeses, freshly churned butter, fresh green collards, and cinnamon. Reminiscent of something my grandmother would bake in the oven, but also of the old hard candy she would leave out in her living room. Great Espadin!

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