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5 Sentidos K&L Exclusive Ensamble De 6 Magueyes "Batch 6M-19" (Atenogenes and José Garcia) San Isidro Guishe Uncertified Oaxacan Mezcal (750ml)

SKU #1461913

This incredible small-batch mezcal was created by the Atenogenes and José Garcia in the town of San Isidro Guishe. A re-creation of what would have been typical in mezcal production just a few decades ago, a field blend in the truest sense of the word. Here the father and son team harvested the mature agave from a single field grown by a neighbor. In exchange the neighbor (or Magueyero) received forty liters of this incredible batch of mezcal, a fine payment for the nearly 2 tons of ripe agave that were needed to distill this 183-liter batch. Most of the batch is Bicuishe at 50%, with large portions of Verde (20%) and Madrecuixe (15%). The difference is made up of wild harvest Tobala, Tepextate, and one single pina of wild Maguey Azul that had found its way into the field. After harvest, the pinas are roasted together for six days over mesquite firewood in a conical earthen oven, before being crushed on a large two-ton tahona pulled by an old Ford tractor. Fermentation commences in pine vats, without the addition of water until the second day, when calcium rich well water is administered to finish the process. Nine slow days of natural fermentation before double distillation on the Garcia's copper pot stills. The resulting elixir is one of the finest we've ever experienced here at K&L. This how mezcal would have been produced traditionally decades ago. This Ensamble truly creates a mezcal whose whole is greater than the sum of its parts.


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Price: $119.99

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By: David Othenin-Girard | K&L Staff Member | Review Date: 3/27/2020 | Send Email
I, like many of my peers, like to make the comparison between wine and mezcal. And the more time I spend in the Agave world, the more closely I see the links. After all the Mexicans do refer to it as "Vino de Mezcal." But one thing I've always had trouble with is the regions. Not only the many diverse Mezcal producing areas within Mexico, but the difference in culture and style the exist on the municipal level in a place like Oaxaca. So after finally going there earlier this year I've start to codify my understanding of the various areas. Of course, in practice the analogy breaks down a bit, but one of the areas that's clearly of great importance, is an area to the south of Oaxaca City called Miahuatlan. The rolling hills of this high valley at the base of the Sierra Sur are likely the ancestral home of all Agave. Here the plant thrives, wild and domesticate agave grow abundantly and vigorously. And the tradition for producing mezcal is strong, but we haven't yet seen it become as important as the easier to access villages in Tlacolula, Ejutla or Minas. Yet much of the production for many large brands is purchase and blended from this area. There certainly is a style to this area, some type of powerful elegance which seems to be a common thread. This incredible batch captures that perfectly. A traditional field blend produced in the artisanal style. That is to say mesquite smoked, tahona press, and copper pots. That doesn't mean this is a big smoke bomb though. On the nose there's a stupendous mixture of lemons roasting over freshly dosed embers. A cacophony of red flowers and exotic teas. On the palate the smoke does come up with a smack of juicy acidity and then fades into fresh gooseberry, passion fruit, guava and more citrus. It's rather rich and pretty bold, but so complicated it needs air and some slow sipping to truly appreciate. That or some Al Pastor. This stuff LOVES food. The acidity is perfect for anything fatty and spicy. Here is another similarity with wine - this will 100% get better in the bottle of the next 1-3 years. Not all mezcal improves with age, but some do. One of the only spirits that is truly affected by bottle age on the short to medium term. I'm absolutely in love with this spirit and can not recommend it highly enough.

By: Andrew Whiteley | K&L Staff Member | Review Date: 3/26/2020 | Send Email
It's no secret that 5 Sentidos is an house favorite here at K&L. But every single bottling is exquisite, and it's very hard to say no to great mezcales. The brand originally was created, not to be sold in the US, but as a house brand from El Distillado — the much acclaimed and very delicious restaurant in Oaxaca Centro. Their mission is to showcase nano-batch agave spirits that highlight the extremely varied production processes from village to village and producer to producer. They try to place the talent and tradition of the families that make the spirit at the forefront of every single release. This stunner is no exception. Mezclas, mixtos, or ensambles — essentially blends of multiple agave types, are really the traditional norm in Oaxaca. There is so much diversity in a natural agave field that the mezcalero would simply harvest what was ripe. It wasn't until the 1990s that single agave production became a thing. This is a throwback batch of serious complexity. When poured in a traditional copita, the robust aromas take over the room. Banana, green pepper, moist earth, and sweet cooked agave abound. The texture is sublime. It's rich and mouth coating, but feels fresh and lively too. Each sip feels like taking another step through the fields, a blooming prickly pear here, wild flowers over there, fresh cooked agave and mesquite wood burning in the palenque wafting out into the world. It's a stupendous trip in a single glass. The finish is long and cool despite the 47.4%ABV. It's another home run from 5 Sentidos' careful batch selections, and is right at home in any serious liquor collection.

By: Will Blakely | K&L Staff Member | Review Date: 2/20/2020 | Send Email
Cinco Sentidos continues to deliver unique "mezcal" experiences of singular and exceptional quality. This latest iteration knocks it out of the park, especially as there will never be another bottling quite like it. The ratio of the plants depends entirely on which magueys were mature and showing the greatest potential - a field blend in the truest sense, made just as nature intended, and one cannot argue with the profound results. A rush of fresh-tilled, fertile earth and dried herbs on the nose sets the stage for superbly balanced dried fruits - tamarind and mango - with ample spice and a mineral-laden finish. Definitely a must-have for any aficionado's collection, it is simultaneously approachable enough for those looking to break into the next echelon of agave-driven spirits.

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