5 Sentidos Mezcal

By James Colino, Founder of Mezcal Culture

 

Brand: 5 Sentidos Mezcal​
​Category: Artesanal / Destilado de Agave (Pechuga)​
​Agave: Espadilla (Agave angustifolia)​
​ABV: 49.1%​
​Region: Zoyatla, Puebla

​THE SNIFF:
​ - Roasted cacao, dried chiles, and something savory…maybe chicken broth. ​
​​
​THE KISS:
- Surprisingly sweet upfront with notes of ripe plantain and dark chocolate, before quickly transitioning into earthy, savory mole spices.
​​
​THE COAT:
- A thick, oily blanket over the tongue. It delivers warming chili spice, cinnamon, and a meaty umami flavor.
​​
​THE SWALLOW:

  • Intensity: Medium

  • Complexity: Highly Complex

  • Body: Full. Viscous and oily

  • Length: Long

  • Smoke: Light

  • Did I Like It?: Yes. Not an everyday sipper though.

OVERALL REVIEW: If you like mole poblano, you’re going to really appreciate this bottle. The nose comes in straight mole with roasted cacao, dried chiles, and plantain. The first sip is soft, a little plantain sweetness up front. Then it flips fast into thick, savory spice that coats the whole mouth.

At 49% ABV it has some bite and you’ll feel it. The finish runs long with the classic mole cinnamon and chile heat lingering. Not much smoke in this one though.

I always have a bottle of this on hand as both a ‘wow factor’ from a flavor perspective and for use in tastings to show curious drinkers a unique expression. I can only have about one serving of this before I want something a little less complex and clean. Okay...maybe two servings.

BEGINNER’S NOTE: Pechuga gets its name from what happens during the final distillation. The mezcalero typically suspends a satchel of herbs, spices, and raw protein. In this case, a raw chicken breast and a basket of mole poblano ingredients are added (cacao, plantains, tomatoes, dried chiles). When the rising alcohol vapor passes through all of the ingredients, it imparts a unique flavor. The fat from the protein gives the mezcal its thicker mouthfeel and the food-first flavor you don't get anywhere else in the category.

FUN FACT: The agave used in this distilado is called Espadilla. While it shares the same scientific name as Espadín (angustifolia), it is considered “similar but not the same” in different regions of Mexico. Think of Espadín as more commercial name and Espadilla as more of a local/regional name. In this case, local to Puebla. What you call it is up to you. All I know is I’m not getting in the middle of this argument between two mezcaleros!

DOWNLOAD THE TASTING GUIDE:

Below is the tasting guide I use to capture my notes. ​I designed it to follow the way you "should" drink mezcal -- Sniff, Kiss, Coat, Swallow. You can download it here: Mezcal Tasting Guide | MezcalCulture.Com - 2026.pdf

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James Colino is the founder, chief editor and Chief Mezcal Officer of Mezcal Culture. He holds a Level 1 Mezcal Certification from the Agave Spirits Institute and can be found visiting mezcalerias across the world, host tastings at home for friends, or and working with bars on their agave programs.

 
EspadillaJames Colino