5 Sentidos Tobaziche from Sergio Juarez Patricio and his son Luis Enrique in San Augustin Amatengo is available in limited releases.
About this destilado de agave
This edition of 5 Sentidos Tobaziche is made by Sergio Juarez Patricio and his son Luis Enrique in San Augustin Amatengo, Oaxaca. The maguey 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.
Notable batches:
- ACL01-19 was an 81 bottle batch exclusively for Alamo City Liquor in San Antonio, TX.
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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betweentwotobalas
24 reviewsTB01-19CA, Nov 2018, 100 Litres. Bottle 03/101. 57% ABV.
At 57% this batch from Sergio is a beast, and as Jonny stated: “Uber complex”. Opens with fresh tobacco, cigarette foil, roasted agave and grape Kool-Aid. A touch gamey, perhaps from the two bulls that crushed this (?) The palate is much the same with acetone-infused baked custard, shortbread cookies and liquid menthol. The finish has a lot going on. Sweet, salty, green, slate, gunpowder, fresh inner tube and lingering fungi. Note: 10-day fermentation.
TB01-19CA, Nov 2018, 100 Litres. Bottle 03/101. 57% ABV.
At 57% this batch from Sergio is a beast, and as Jonny stated: “Uber complex”. Opens with fresh tobacco, cigarette foil, roasted agave and grape Kool-Aid. A touch gamey, perhaps from the two bulls that crushed this (?) The palate is much the same with acetone-infused baked custard, shortbread cookies and liquid menthol. The finish has a lot going on. Sweet, salty, green, slate, gunpowder, fresh inner tube and lingering fungi. N
RyeAmLegend
37 reviewsBatch: TBZSP04-20 Bottle #11/50 (Distilled by Luis)
Wide range on the nose. A bit of earth and wood with a lot of herbal green qualities and metallic minerality. A pine evergreen scent. Not so much juniper but in a similar christmas tree vibe. Heavy on the dried vegetables and herbs. Leather, wet dirt, and slate. Burnt spices like you toasted them too long in a pan. Burnt sage smokiness. Lots of metals – Copper, Tin, and Aluminum flavors. A mild hay and marsh grasses.
A really high acidity kick on the first sip. Lemons and salt. That earthy flavor comes through as mushrooms and potatoes. Lots and lots of wood smoke on the palate. I imagine a potato casserole with cream of mushroom and lemons.
The finish keeps with the heavy smoke theme. Starchy root vegetables. Slight buttery flavor like severed over asparagus or artichoke. The burnt herbs and spices is the best way I can describe this. It’s like you forgot them on the stove for just a bit longer than they needed.
This is a very mood dependent glass. The burnt smoky flavors start to grow on you a bit and it really toes the line of acridity. It’s a real punch you in the face smoke. If the finish was drier, I would argue this would be awful. Instead you kind of are left with a salty, lemon brine note that’s surprisingly palatable.
Batch: TBZSP04-20 Bottle #11/50 (Distilled by Luis)
Wide range on the nose. A bit of earth and wood with a lot of herbal green qualities and metallic minerality. A pine evergreen scent. Not so much juniper but in a similar christmas tree vibe. Heavy on the dried vegetables and herbs. Leather, wet dirt, and slate. Burnt spices like you toasted them too long in a pan. Burnt sage smokiness. Lots of metals – Copper, Tin, and Aluminum flavors. A mild hay and marsh grasses.
A really high acidity kic
t8ke
144 reviewsThis is nice but leans strongly in a single direction. Acrid, funky and smoky.
Tyler
641 reviewsNever really got into this one. It is a bit dry and pungent for me. I’ve had it open for a while with lots of air in the bottle but it is still a bit sour. There are notes of green apple, taffy, and a bit of celery. I’ve had some mezcal newbie friends try it and they really loved it. I’d definitely like to try other releases from this producer. Batch ACL01-19.
BartFargo
21 reviewsBatch: 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
TheAgaveFairy
169 reviewsHard 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.
GreenspointTexas
385 reviewsCloser 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
705 reviewsWow. 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.