5 Sentidos Cuishe de Moho from Nicolas García Gutiérrez was made with agave that was covered with mildew.
About this destilado de agave
5 Sentidos Cuishe de Moho from Nicolas García Gutiérrez was distilled twice – once with a refrescadera, once without the refrescadera. For batch MOHO01-20, Nicolas was unable to unearth the cooked oven before the region was hit by a long stretch of rain, forcing him to leave the agave buried until things dried up. After 20 days the oven was unearthed, revealing that a type of fungus called moho – essentially mildew – had grown on the agaves. This contributed to the flavor profile in a way that only a natural, spontaneous process can.
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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muchachomezcal
47 reviewsMOHO01-20. 61/1127. 48.57% ABV.
Aroma – Horseradish, musty library book, Thai Chili sauce
Palette – Grilled asparagus, horseradish, sweet agave with a hint of spice on the finish.
The moldy agave lingers for a while on the tongue, which is kind of cool. Not something I can’t tell if I want to drink this often or bust it out for fun occasions. So unique, and worth grabbing since there’s not many bottles left.
*Revisiting this I get an aroma of Sashimi. Palette this time played further into the sashimi with ginger and wasabi heat. Very interesting*
MOHO01-20. 61/1127. 48.57% ABV.
Aroma – Horseradish, musty library book, Thai Chili sauce
Palette – Grilled asparagus, horseradish, sweet agave with a hint of spice on the finish.
The moldy agave lingers for a while on the tongue, which is kind of cool. Not something I can’t tell if I want to drink this often or bust it out for fun occasions. So unique, and worth grabbing since there’s not many bottles left.
*Revisiting this I get an aroma of Sashimi. Palette this time pl
Bryen
101 reviewsEasily one of the most unique mezcals I’ve had and I loved every bit of it! The story behind this one is so cool– read the description above. This one smells from a mile away once you open it up and pour it! SO green and earthy like an Amatlan cuishe but the moldy aspect amplifies it completely. When you smell and taste this, it is comparable to a hotel room in Mexico or somewhere humid where the air conditioner is running and there is a faint smell of mold in the room haha but like in the best way possible. It tastes so earthy and the combo of the karwinskii with the mold is such a great combo in my opinion. Perfectly balanced sweetness on the backend.
If you find yourself in Europe or somewhere that has Sin Gusano, they also have a release of this same mezcal under their name– same producer, too. Otherwise, if you find yourself in Chicago, try and get this from Moreno’s. Old bottle but worth it.
Easily one of the most unique mezcals I’ve had and I loved every bit of it! The story behind this one is so cool– read the description above. This one smells from a mile away once you open it up and pour it! SO green and earthy like an Amatlan cuishe but the moldy aspect amplifies it completely. When you smell and taste this, it is comparable to a hotel room in Mexico or somewhere humid where the air conditioner is running and there is a faint smell of mold in the room haha but like