Cinco Sentidos Ancho was created by a small cooperative in the village of Xochipala Guerrero.
About this destilado de agave
Cinco Sentidos Ancho was created by a small cooperative in the village of Xochipala Guerrero. Together they harvested from their region wild agave “Ancho”, colloquially referred to as such due to its broad leafed “pence”. In response to seeing trees in the region be chopped down but not replanted, the co-op decided that a steam oven would be a more environmentally responsible method to cook their agaves.
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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Ben P
110 reviewsNose: Minty melon, inside of a cantaloupe, papaya, a bit of layered citrus and sweet potato, lemongrass
Palate and Finish: melon, mint, papaya, butternut squash, so soft on the mouthfeel, moving toward the finish I get a bit of milk duds, slight minerality and a leathery cumin. Finish is light pepper, some cinnamon, and a nice dry but long finish.
I’m partial to this bottle since it was the first Cupreata I ever had or bought and I loved it right away. It’s still solid and stands tall although slightly behind some of my other favorites (looking at you Benigno)
Nose: Minty melon, inside of a cantaloupe, papaya, a bit of layered citrus and sweet potato, lemongrass
Palate and Finish: melon, mint, papaya, butternut squash, so soft on the mouthfeel, moving toward the finish I get a bit of milk duds, slight minerality and a leathery cumin. Finish is light pepper, some cinnamon, and a nice dry but long finish.
I’m partial to this bottle since it was the first Cupreata I ever had or bought and I loved it right away. It’s still solid and stands tall alth
Imperium
99 reviewsNose: Burnt brown sugar, molasses, otarashi-dango tare (grilled mochi balls on sticks with brown sugar sauce that you have at festivals in Japan). Smells delicious!
Palate: Okay, this is not at all what I was expecting but it tastes exactly like mold. I don’t know if this is a bad bottle (it was the last pour) but it doesn’t taste at all like it smells and I can’t say I enjoyed this at all. Try as I might, I can’t really get around the this one overpowering flavor and taste anything else but distilled mold.
Okay, update: I tasted a bit straight out of the bottle, and it didn’t have the moldy taste. It tasted like a classic cupreata – autumn notes, pumpkin seeds, earthy tones. I don’t know, maybe it was the veladora?
Nose: Burnt brown sugar, molasses, otarashi-dango tare (grilled mochi balls on sticks with brown sugar sauce that you have at festivals in Japan). Smells delicious!
Palate: Okay, this is not at all what I was expecting but it tastes exactly like mold. I don’t know if this is a bad bottle (it was the last pour) but it doesn’t taste at all like it smells and I can’t say I enjoyed this at all. Try as I might, I can’t really get around the this one overpowering flavor and taste anything else
Tyler
643 reviewsFun and vibrant batch of Guerrero Cupreata. The back label says it was a produced in a newly constructed palenque and I’m wondering if the fermentation vats were new because there are some woody/pine notes here along with some fresh lavender, olive brine, and burnt coffee. I enjoy this but there is a bit of a sour finish for me; will try to revisit this one given the other very strong review. Batch ANXCH 04-21b, bottle 49/253.
Jam
149 reviews45.7% abv, batch ANXCH 04-21b
Review #83: Nose has canteloupe, mango, cheesecake, graham cracker, coffee bean, old wood, milk chocolate. Palate show more coffee beans, mango, toasted nuts, rose, floral honey, milk chocolate, and earthy. Finish is a bit short but a decent stone minerality.
Yet another cupreata that I’m in love with. So savory with bursts of fruits. Lots of that chocolate, coffee, and nuttiness as the base notes with really pretty fruity and floral top notes. There’s something about that makes me think it’s like a really fancy dessert. The only thing that unfortunately holds this back is the length of the finish, it just falls a bit flat. That’s okay though, just keep drinking more and then you won’t even care to notice.
45.7% abv, batch ANXCH 04-21b
Review #83: Nose has canteloupe, mango, cheesecake, graham cracker, coffee bean, old wood, milk chocolate. Palate show more coffee beans, mango, toasted nuts, rose, floral honey, milk chocolate, and earthy. Finish is a bit short but a decent stone minerality.
Yet another cupreata that I’m in love with. So savory with bursts of fruits. Lots of that chocolate, coffee, and nuttiness as the base notes with really pretty fruity and floral top notes. There’s s