Cinco Sentidos Tobala is made during La Canicula, the brief couple weeks when it does not rain in the middle of the rainy season.
|Rating:||(16 reviews) - Write a review|
|Category:||Destilado de Agave|
|Town:||Santa Catarina Albarradas|
|Website:||http://www.drink5sentidos.com/, opens in new window|
About this destilado de agave
5 Sentidos Tobala is made by Alberto Martinez during “La Canicula,” which is a brief dry period that takes place in the middle of the rainy season each year. The first batch of this was just 112 litres (made in July 2018), which was made with 116 mature maguey Tobala (agave Potatorum) that were wild harvested from 7,500 feet above sea level in the mountains of Santa Catarina Albarradas, Oaxaca. Alberto and his son-in-law Reynaldo cook the Tobala in an underground conical oven with encino oak for six days. They then hand mash the cooked agave with wooden mallets, mix it with spring water and ferment the agave in underground stone tanks with “encino de agua” bark for four days. The resulting “tepache” and mash are then double distilled in small clay pots. Read about our visit with maestro mezcalero Alberto Martinez in the blog post Cinco Sentidos and El Destilado
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