Ojo de Tigre (Eye of the Tiger) is a spirit that seeks to shake the mezcal scene. Handcrafted in a 100% sustainable way, this young mezcal arrives to captivate even the best connoiseur. It is born from the assemblage of Oaxaca’s Maguey Espadín and Tobalá from the Mixteca in Puebla and the result is an exceptional soft but complex mezcal.
Ojo de Tigre Mezcal Tasting
In sight, it is a crystalline spirit with pearly nuances. In the nose it is possible to feel apple and green pear notes accompanied by citrus. Also are perceived subtle notes of agave, caramel and smoked cacao. Once in the mouth, the fruit and citrus notes remain, as well as cooked agave and a fresh note like cucumber.
The aftertaste is so nice that invites you to continue tasting.
It is recommended to drink it straight, accompanied with orange and worm salt or in a cocktail, because its subtle taste makes it ideal for making extraordinary drinks.
Elaboration Process
Ojo de Tigre has a double denomination of origin in Oaxaca and Puebla.
First the selected magueyes are cooked in conical stone kilns in the open sky. The must is then fermented naturally in oak vats and distilled twice in copper stills.
History
Mezcal Ojo de Tigre was born as a result of the passion of the mexican actor Luis Gerardo Méndez for mezcal and his desire to develop one of exceptional characteristics. In order to achieve this, he is supported by the doctor in botany Iván Saldaña, who brings all his experience and knowledge in the creation of this pump.
The iconic bottle is inspired by the anforitas of yesteryear that people used to wear as an amulet in good and bad times. While the name “eye of the tiger” comes from the semiprecious stone that presides over the same name and that is normally used to call good fortune.
Casa Lumbre is the distillery house of this delicious mezcal, as well as other great spirits such as Montelobos and Ancho Reyes.
Recipes
Amber
2 oz mezcal Ojo de Tigre
.5 oz yellow lemon juice
.70 maracuya syrup
2 drops of orange blossom essence
8 mint leaves
Crush ice
Mix the mezcal, the yellow lemon juice and the passion fruit syrup in the shaker. Serve in a jar with a lid or in a short glass. Spray with the essence of orange blossom and decorate.
Jade
1.7 oz mezcal Ojo de Tigre
.8 oz yellow lemon juice
.6 oz natural syrup
Prosecco top
12 mint leaves
Cube ice
Mix the mezcal, the yellow lemon juice, the syrup and the mint in the shaker. Make double stained and serve in a flute cup or a coupé cup. Fill the glass with sparkling wine and decorate.
Cornelian
1.5 oz mezcal Ojo de Tigre
.33 oz of Campari
.5 oz Ancho Reyes Original
.15 oz jamaica syrup
1 oz prosecco
1 twist of orange peel
Cube ice
Mix all the ingredients except for the sparkling wine in a shaker. Do throwing or stir until cold. Serve in a short glass and complete with prosecco. Aromatize and decorate with the orange twist.
Onyx
1.35 oz mezcal Ojo de Tigre
1 oz corajito
.5 oz Ancho Reyes Original
1 twist of orange peel
Cube ice
Mix all the ingredients in the shaker. Strain and serve in a pewter cup. Add ice cubes until you reach the desired level. Decorate with the orange twist.
Pink Fer
2 oz mezcal Ojo de Tigre
2 oz watermelon juice
1 oz lemon juice
1 oz syrup
Mix all the ingredients in the shaker. Serve in a tall glass or mason jar. Decorate.
Special thanks to Fernanda Espejel, brand ambassador of mezcal Ojo de Tigre for her collaboration in this entry.
