Cinco Sentidos Jabali-Tobala is made in a small palenque that is built into the side of a mountain about one hour from the nearest paved road.
|Rating:||(14 reviews) - Write a review|
|Category:||Destilado de Agave|
|Town:||Santa Catarina Albarradas|
|Age of plant:||10-18 years|
|Website:||https://www.drink5sentidos.com/, opens in new window|
About this destilado de agave
5 Sentidos Jabali-Tobala is an ensamble of wild maguey Jabali and wild maguey Tobala from the Sierra Norte. The first special bottling from 5 Sentidos in the United States was this ensamble and it was only released in the city of Chicago (EN01 – 60 liters). Other batches are available at Oaxaca’s El Destilado. The same style of ensamble was also the third special release from 5 Sentidos (EN03 – 110 liters). The maguey Jabali and Tobala are cooked together in an underground horno, milled by hand with axes and mallets, fermented with Tepehuaje for four days, and double distilled in small clay pots. The clay pot still used to make this mezcal is artistically rendered on the front label of the bottle. Read about our visit with maestro mezcalero Alberto Martinez in the blog post Cinco Sentidos and El Destilado
- EN01 – 60-liters
- EN03 – 110-liters
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:
- 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