Ojo de Tigre Mezcal Joven
Crafted with two sustainably cultivated agaves, Espadin from Oaxaca and Tobala from Puebla, Ojo de Tigre Mezcal delivers a balanced flavor that welcomes first time mezcal drinkers to the world of mezcal.
COLOR | Bright color with pearly hues.
SCENT | Citrus notes (apple and green pear) followed by subtle notes of cooked agave, caramel and smoked cacao.
FLAVOR | Sweet at the beginning, developing a subtlety of citric fruit notes and cucumber.
BEST EXPERIENCE | Straight up with a slice of fresh pineapple with artisanal salt or toasted coconut, it goes very well in fresh and citrus cocktails.
Maguey
Maguey
All Mezcal is made from the same raw material – agave. The terroir from which the agave comes is a factor in the flavor of the Mezcal.
Harvest
Harvest
Mezcal is the only spirit that is born aged. That is because agave takes at least 7 years to mature before it can be harvested. At the time of harvest, the leaves (pencas) are removed, leaving only the agave hearts (pinas) to be used for production.
Cooking
Cooking
The agave hearts (pinas) are roasted, typically in underground stone pits. It is this cooking process that gives mezcal its smoky flavor notes.
Mashing
Mashing
The agave hearts (pinas) are mashed into a fine pulp, called mosto or ‘must’, and combined with water.
Fermented
Fermented
The pulp (mosto) is transferred into a vat for fermentation, water is added, and the pulp is naturally fermented.
Distillation
Distillation
The fermented mixture is distilled twice using copper stills.
Blending & Bottling
Blending & Bottling
The final spirit is then bottled.The final spirit is then bottled.
Maguey
All Mezcal is made from the same raw material – agave. The terroir from which the agave comes is a factor in the flavor of the Mezcal.
Harvest
Mezcal is the only spirit that is born aged. That is because agave takes at least 7 years to mature before it can be harvested. At the time of harvest, the leaves (pencas) are removed, leaving only the agave hearts (pinas) to be used for production.
Cooking
The agave hearts (pinas) are roasted, typically in underground stone pits. It is this cooking process that gives mezcal its smoky flavor notes.
Mashing
The agave hearts (pinas) are mashed into a fine pulp, called mosto or ‘must’, and combined with water.
Fermented
The pulp (mosto) is transferred into a vat for fermentation, water is added, and the pulp is naturally fermented.
Distillation
The fermented mixture is distilled twice using copper stills.
Blending & Bottling
The final spirit is then bottled.The final spirit is then bottled.
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DRINK RESPONSIBLY