MEZCAL

OJO DE TIGRE JOVEN

The bold smoky character of this Espadín and Tobalá blend ensures a little goes a long way with Ojo de Tigre — whether sipping neat or mixing in cocktails.

Ojo de Tigre Joven

Ojo de Tigre Joven

Vendor
brandy dandy
Regular price
€35,00
Sale price
€35,00
Regular price
Sold out
Unit price
€4,67per 100ml
Tax included. Shipping calculated at checkout.

Welcome to Oaxaca

I

Concept

Ojo de Tigre brings an elevated terroir, opening the palette to wild yeasts, rural ecosystems, and the memory of roasting in palenques. The sustainable Espadin and tobala agaves are made up of various essential oils that lend themselves to herbal, citrus and fruity flavors, giving you an anytime mezcal that has nonstop premium flavor and bold spirit.

II

Ingredients

Ojo de Tigre is produced using artisanal practices and two types of sustainable agave. Although tobalá agave is really hard to cultivate, they grow it from the fertilized seeds of naturally grown plants, making way for a sustainable mezcal that doesn’t hurt the land.

III

People

A collaboration between Casa Ausencio León and renowned Mexican actor and producer Luis Gerardo Mendez. Ojo de Tigre (Eye of the Tiger) is an energetic and inviting mezcal proposition, crafted from Oaxacan Agave Espadín and sustainable Agave Tobalá from Puebla.

Dandy's DEEP DIVE

Espadín and Tobalá

The first stage of production is the harvesting of the mature agaves. For Espadin, maturity takes seven years, while for Tobala, it takes 14 years. While harvesting, the team removes the stalks (Jima), leaving behind the agave heart. At the point of harvesting, the sugars are not yet fermentable or digestible, and this is why they have to undergo roasting. The team roasts them in underground pits before they proceed for grinding. They use stone ovens filled with burning oak and pinewood and cover the oven with leaves or mats and earth. The cooking takes place for about one week, which is the reason behind the smoky notes of the Mezcal.

Grinding and Fermentation

The team uses machetes to shred the hearts of the agaves before grinding them using tahona. The tahona crushes the cooked agaves into sugar, fiber paste (must), and some liquid. Ojo de Tigre keeps heed to the traditions of the mezcal regions throughout the production process. After grinding, the team takes the 'must' into fermentation vats made of sustainable wood. They fill the vats with water, and then the fermentation begins. Ojo de Tigre uses wild or natural fermentation without adding cultured yeasts. The fermentation process proceeds for about ten days, after which the resulting alcohol proceeds for distillation.

Distillation

Both the fiber and the liquid undergo two distillations inside copper stills. The separation from the must takes place during the first distillation called the wash distillation: the still is filled in equal parts with the liquid components and the fibres from the fermentation tanks. During the distillation process, the wash (ordinario, común, shishe) is produced with an alcohol content of 10 to 40%. The second distillation or spirit distillation (rectificación) produces the heads (puntas, cabezas), body (cuerpo, corazón) and the tails (cola). The body is consumed at the strength it comes out of the still - about 45% to 60% by volume. The final step is to adjust the alcohol content by using parts of the tails and water.

Tasting Notes

Combining espadín and tobalá agaves make this an incredibly balanced and smooth mezcal without overpowering smokiness. You’ll taste green apple and citrus up front, followed by hints of cooked agave, caramel, and smoked cocoa.

Drinks

Pink Tiger

4 cl Ojo de Tigre Joven

1.5 cl Lime juice
10 cl Pink Grapefruit Soda
1 pc. Lime Wheel

Build all ingredients over ice in a highball glass and stir to mix. Garnish with a lime wheel.

Thaiti Pearl

4 cl Ojo de Tigre Joven
3 cl Lime juice
2 cl Simple Syrup
10 pcs. Mint Leaves
2 dashes Orange Bitter
3 drops Olive Oil

Place all ingredients except olive oil in a shaker with plenty of ice and give it a good shake. Serve in a cold coupe glass and use a fine strainer to catch stray pieces of leaves. Finish with 3 drops of olive oil on top and decorate with a mint leaf.

Amethyst

4 cl Ojo de Tigre Joven
1.5 cl Lime juice
1.5 cl Concentrado de Jamaica
2 cl Hibiscus Syrup
12 cl Ginger beer

Add the lemon juice, hibiscus syrup and Mezcal in a shaker and shake vigorously. Serve over ice then top with ginger beer. Mix lightly and decorate with lemon wedges and a sprig of rosemary.