Mezcal is distilled from sugars derived from any species of the agave plant that grows throughout Mexico, commonly known as “maguey.” The spirit has existed for more than 500 years and is still produced using the same traditional methods.
Ojo de Tigre Mezcal is made artisanally with two types of sustainable agave:
Our mezcal is produced in small quantities using artisanal methods:
Tequila |
Mezcal |
|
---|---|---|
Agave type |
Blue agave |
35 to 40 different varieties |
Region produced |
Jalisco |
Oaxaca, Puebla, Durango, Zacatecas, Tamaulipas, Guanajuato, Michoacán, Guerrero |
Production |
Large scale, mechanized |
Artisanal, small batch |
Cooking technique |
Cooked in autoclaves or brick ovens using pressurized steam |
Cooked in a fire pit filled with volcanic stone heated with wood |
Distillation |
Fibers from cooked agave are separated at the beginning of distillation, that occurs in stainless steel stills |
Fibers from cooked agave are fermented and distilled in copper or clay pots |
Tasting notes |
Typically fresh, semi-sweet flavor, agave forward |
Balanced notes of earth and smoke with agave and terroir present throughout |
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Please enjoy Mezcal Ojo de Tigre responsibly.