5 Sentidos Espadin-Tobaziche is a 71 liter batch (90 bottles) that was exclusively released in Texas. It was made from mature, cultivated maguey Tobaziche and Espadn that were harvested at approximately 5,100 feet above sea level in Santa Catarina Minas. Maestro Mezcalero To Pedro Hernandez cooked approximately 4 Espadin and 28 Tobaziche pinas in an underground conical oven with guamuchil and encino wood for five days. The cooked agave was then hand mashed with oak mallets before being allowed to ferment in one pine vat with well water for 13 days.