Ojo De Dios Joven Mezcal 70cl | Award Winning Spirit | Handcrafted from Agave l Sustainably Farmed | Perfect for Cocktails and Sipping

Product Information

Susan: Did you know the flavor that you wanted to have immediately? Was it difficult to get that or were they already producing it? Susan: Is everyone from all those areas drinking it the same way? Is it always neat, always in a little glass? What time of day? Is it a digestif, an aperitif, or an all-day kind of thing? Or anytime, should I say? The judges found the quality improved as they progressed to 100% Agave Tequila – Premium Reposado. A Master was bestowed upon Tequila Dahlia Cristalino. Rodriguez found this expression had an “explosive nose” full of “roasted agave, pepper and floral notes”. The palate had a “touch of sweetness” and “lingering” flavour. “This shows Tequila’s immense complexity, playful aromas and notes reminiscent of other spirits categories,” he enthused. “This feels more like a sipping liquid than a mixing liquid.” You build that up the same way you do a Cuba Libre or the same way you do a Gin & Tonic. So, margaritas are very popular in, I guess, in the touristic areas. People at a barbacoa or a barbecue in Mexico, they will not have a shaker, or they will not be doing the margarita thing. If you want to try sipping mezcal and live in the UK, you can find a large selection at SpiritsKiosk.com and get 10% off using my code: ALushLife10SK.

Susan: One of my favorite drinks ever. But how about the margarita, would you be having the Reposado as well, or would that be Blanco? Mijenta Reposado also scooped a Master, praised for its “lovely long finish with oak and earthy, smoky notes lingering for ages”. Susan: Growing up with tequila, was there a certain brand, or did you know the local guy who made it? I mean, what was it like, I guess you were brought up in Mexico City. So, it’s a big city. Where were you finding the tequila? Before we head into the mezcal, let’s just talk about tequila for a second. So, my mezcal is from Oaxaca, the two that I have right now. That was because of the experience of those multiple trips that I did to Oaxaca for business.Eduardo: To be honest with you, in Mexico City, and I guess everywhere in Mexico, outside the touristic areas. We don’t have the time or the patience to make the margarita. You have your bottle of tequila, you have your bottle of a squirt or Fresca, which is grapefruit and that’s it. You know, you build it up. Exactly. Susan: So, you could, you could live your life drinking a different mezcal, like literally every day of your life. We played around. He said, okay, I will send you some samples. He sent some samples over. I tasted with my team. We were like, Oh God, this is good. All right. Because it’s one thing for someone to drink it in Oaxaca at 25 degrees, you know, in front of the cathedral, drinking, having some mole. To drink it in the UK when it’s grey and miserable, I wanted to have the same feeling and same experience there and here when I drink in it. So, he sent the samples. We loved it. They organize this big event where you have a table and someone to assist you. It’s like speed dating. Suddenly every 15 minutes, you have a new producer and they come to you, and you have a timer. They present the brand and then they go, and they present the brand and then they go. In the more costly super‐premium price range, a Master was awarded to Olmeca Altos Reposado. Athavia noted the “fantastic integration of the oak on the palate”, which she said gave the Tequila “body, texture and a hint of sweetness”.

Prousaefs was pleased to see a “very solid round”. Tanner added: “This was great value for money.” Lovely complexity You don’t need to put any ice. It doesn’t need to be chilled, just room temperature, in one of those glasses. We were in Mexico and in the cantinas and restaurants, they always give you your glass in a plate with some orange wedges, and then they sprinkle some, even some salt, warm salt, or Tajin, chili and lime salt, on it. And then you sip your mezcal, bite the orange. Then you just have that beautiful experience. I want to serve myself a mezcal. since we are talking about it. Eduardo: Excuse me. Yes. All different agave plants. Whereas tequila is only made with one type of agave, which is called blue weber. With mezcal, you can use any type. And in Mexico, we have around 150 different varieties. Plus, mezcal is made in nine different states in Mexico. So, all the way from Oaxaca, up North to Durango. As mezcal becomes more popular, will the category submit to industrialisation to meet increased demand? Will mezcal need to industrialise to grow? Mezcal should always be served at room temperature to appreciate the nuanced aromatics, and in small sips ( not slammed). A little water in between sips helps to cleanse the palate (and, you know, may heed any headaches the next morning... though don’t take our word for it). How we test mezcalAfter much consideration, the judges agreed to award the coveted Taste Master title to Sierra Milenario Tequila Extra Añejo. Pushing the boundaries

Susan: Now that’s certainly changed. We talked about just in Oaxaca. What other places in Mexico is it made or known and also the different flavor profiles that you might find in each area?A Gold medal was awarded to Tequila Exotico Reposado, which had “good length” to its finish, while a Silver medal was given to Corralejo Reposado. Susan: It was great to have Eduardo on the program teaching us all about Mezcal and Ojo de Dios mezcal in particular. I know I can’t wait to start trying it from each different Mexican state.

Then they offered me a full-time job and when I noticed, it was five years and then 10 years. I worked for Corona Extra for 10 years until they sold it to Anheuser-Busch This mezcal is a mix of paplote agave with espadin and tobala varieties. The resulting flavour is an explosion of contrast, with body and an acidity that highlights smoke and fruit. There’s cause for optimism embedded in mezcal’s regulations, believes Eduardo Gomez, sales director of Mexican food retailer Mexgrocer, and founder of Ojo de Dios mezcal. “There will definitely be more industrialisation in the process as a consequence of demand, but the good news is that if mezcal is artisanal or ancestral by DO [denomination of origin], producers must follow the process in the regulations that have been established by the NOM [official Mexican standard],” he says.Creyente Mezcal also joined the Master winners. The expression offered “punchy pepper on the palate, smoke and some agave syrup sweetness. Bold, long and flavoursome,” noted the judges. The opening flight of Mixto Tequila – Blanco delivered a set of Silver medals for El Sueño Tequila Silver and Sierra Tequila Silver. El Sueño Tequila Silver was “light and bright” on the nose, with “delicate citrus and a peppery palate”. Sierra Tequila Silver had a “slight nuttiness”, but was found to be “what you’d expect” from a mixto blanco – “solid”, noted one judge. In the 100% Agave Mezcal – Blanco heat, two Master medals were enjoyed. Ojo de Dios Mezcal was one of the recipients.