Cinco Sentidos Ticuchi con Espadilla was produced by Amando Alvarado Alvarez in Santa Maria Ixcatlán, Oaxaca.
About this destilado de agave
Cinco Sentidos Ticuchi con Espadilla was produced by Amando Alvarado Alvarez in Santa Maria Ixcatlán, Oaxaca. Better known for producing mezcal distilled from agave Papalome, this ensamble of Espadilla (Agave rhodacantha) and Ticuchi (Agave nussavorium) is a step outside of the box for well-respected mezcalero Amando Alvarado Alvarez of Santa Maria Ixcatlán, Oaxaca. This batch is also one of very few batches of mezcal to include Ticuchi, a species endemic to the Mixteca region and more frequently used for medicinal and alimentary purposes.
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
Review this bottle
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Jonny
708 reviewsBatch TICUAMA10-22. Bottle 42/247. This one is tricky, really hard to wrap your head around as there’s a lot going on. The nose has that classic animalistic scent that Amando has on most of his mezcals. That raw animal aroma blends with notes of oak, walnut, clove, mushrooms, and something like a wet cellar. The palate is slightly meaty with some high acidic qualities. Additional notes of eucalyptus, asparagus, and green olives. Those vegetative notes give way to notes of some soft tree fruits like apricot and plum. This one is a wild ride and really evolves in the glass. Let it rest and enjoy!
Batch TICUAMA10-22. Bottle 42/247. This one is tricky, really hard to wrap your head around as there’s a lot going on. The nose has that classic animalistic scent that Amando has on most of his mezcals. That raw animal aroma blends with notes of oak, walnut, clove, mushrooms, and something like a wet cellar. The palate is slightly meaty with some high acidic qualities. Additional notes of eucalyptus, asparagus, and green olives. Those vegetative notes give way to notes of some soft tree fr