Cinco Sentidos Pechuga de Mole Poblano is a small batch mezcal made with the addition of chicken and mole during the final distillation.
|Rating:||(19 reviews) - Write a review|
|Category:||Destilado de Agave|
|Mezcalero:||Delfino Tobón Mejia, Marcelo Luna|
|Distillation:||Clay Pot, Copper|
|Town:||San Pablo Ameyaltepec, Zoyatla|
|Website:||https://www.drink5sentidos.com/, opens in new window|
About this destilado de agave
Cinco Sentidos Pechuga de Mole Poblano is made with agave Espadin that are fermented in stone with well water. It’s distilled in a filipino hybrid still (clay-wood-clay-copper). Before the final distillation, chicken and mole poblano are added to create a unique flavor and mouthfeel. The mole that is used is made from chile ancho, chile mulato, chocolate, sesame seeds, almonds, peanuts, rosemary, and cumin. The first batch of this came to the US in 2017 and was just 193 bottles in size. It is one of the most popular releases under the Cinco Sentidos label.
In 2021-2022, mezcalero Delfino Tobón Mejía began producing this pechuga for Cinco Sentidos using a copper still with 3 condensing plates. His palenque is located in San Pablo Ameyaltepec, Puebla. Check the back of your bottle for production details.
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