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5 Sentidos Tobaziche

5 Sentidos Tobaziche is available in limited releases. Batch ACL01-19 was an exclusive release for Alamo City Liquor in San Antonio, TX.

Rating: (5 reviews)
Category:Destilado de Agave
Brand:5 Sentidos
Mezcalero:Sergio Juarez Patricio
Agave:Tobaziche
Grind:Tahona
Distillation:Refrescador
Style:Joven
State:Oaxaca
Town:San Agustín Amatengo
ABV:48.8%
Website:http://www.drink5sentidos.com/
About this destilado de agave

5 Sentidos Tobaziche is made by Sergio Juarez Patricio and his son Luis Enrique in San Augustin Amatengo. The agave Tobaziche used in this mezcal were harvested from approximately 4,500 feet above sea level. The agave spent four days cooking in an underground oven. Once cooked, the agave are crushed by a large stone tahona that is drawn by two bulls. After roasting, the agave ferment with open air yeasts for eight days. The agave were then single distilled in a copper refrescadera still. Batch ACL01-19 was just 81 bottles.

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:

5 reviews

3.6 of out 5 stars


BartFargo

BartFargo

21 reviews
1 month ago

Batch: ACL01-19

Nose: Starchy vegetables – caramelized squash, sweet potato, and sweet pea soup with a crumble of peanut. Some roasted green chile and parsley. A polystyrene note oxidizes into toasted marshmallows and sandstone.

Palate: Vegetal and earthy, with roasted squash, blackened mild chiles, and Kung Pao sauce. Baked agave and forest floor underpin it all. Medium-full, velvety body.

Finish: Sweeter, with toasted marshmallow and lemongrass, then turns towards peanut brittle and toasted bread, trailing off with damp funky mulch. Medium-long finish.

Thoughts: The roasted vegetables are an excellent match for the Karwinskii earthiness, which sees greatest development in the finish. Unusual charred/blackened notes on the palate and finish.

Batch: ACL01-19
Nose: Starchy vegetables – caramelized squash, sweet potato, and sweet pea soup with a crumble of peanut. Some roasted green chile and parsley. A polystyrene note oxidizes into toasted marshmallows and sandstone.
Palate: Vegetal and earthy, with roasted squash, blackened mild chiles, and Kung Pao sauce. Baked agave and forest floor underpin it all. Medium-full, velvety body.
Finish: Sweeter, with toasted marshmallow and lemongrass, then turns towards peanut brittle and toas

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Van G

Van G

5 reviews
4 months ago

2018 | Batch WLV03 from West Lakeview Liquors in Chicago

First tobaziche I’ve had.

Pungent, a bit gasoline-y on the nose.
Lots going on – standout is some vegetal bitterness like butter lettuce and grass. At 50% the alcohol content overwhelms a lot of the taste, but the herbal “funk” I enjoy from the A. Karwinskii varietels pervades. Lingering finish that my friend described as “sugar snap peas and dirt”, which sounds about right to me.

This is not one for the faint of heart.

2018 | Batch WLV03 from West Lakeview Liquors in Chicago
First tobaziche I’ve had.
Pungent, a bit gasoline-y on the nose.
Lots going on – standout is some vegetal bitterness like butter lettuce and grass. At 50% the alcohol content overwhelms a lot of the taste, but the herbal “funk” I enjoy from the A. Karwinskii varietels pervades. Lingering finish that my friend described as “sugar snap peas and dirt”, which sounds about right to me.
This is not one for th

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PDutton

PDutton

65 reviews
4 months ago

Hard to approach, burnt icing, burnt starchy veggies, burnt cloves, perhaps was overcooked at least going by what’s on the nose. The palate shows acidity but thankfully more sweetness and fewer acrid notes than expected, which only peep through on the finish that keeps earthy spices and mulch. Grilled carrot, pink peppercorn, vanilla, garlic indeed, and rubber.

Very expressive, but slightly too acrid for me. Will look to try another batch if I ever get the pleasure.

5 months ago

Closer to 4.25. Tobaziche is my favorite varietal, and this mezcal is what I would call an interesting take on that. Not even sure I would have guess this as a karwinskii if I was given this blind. Hard to describe… but another fun mezcal from 5 senses

Jonny

Jonny

360 reviews
8 months ago

Wow. This is hard to wrap your head around. Uber complex. On the nose, the first thing that hits you is this fresh green pepper note that’s in a very high octave. Beneath that is this deep, earthy bass note of peanut butter. Both aromas hit you at once, but separately, before giving way to more aromas of coffee and pepper. The palate is mostly treble, but equally perplexing. Notes of new basketballs, fresh sneakers, new tires, slate, diesel, garlic, and a hint of chalk. This is just wild. If you can find, please try. Batch ACL 01-19. 48.4%

Wow. This is hard to wrap your head around. Uber complex. On the nose, the first thing that hits you is this fresh green pepper note that’s in a very high octave. Beneath that is this deep, earthy bass note of peanut butter. Both aromas hit you at once, but separately, before giving way to more aromas of coffee and pepper. The palate is mostly treble, but equally perplexing. Notes of new basketballs, fresh sneakers, new tires, slate, diesel, garlic, and a hint of chalk. This is just wild.

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