Maestro Francisso Ortiz is a third generation Mezcal producer. The agave for their Espadin mezcal is sustainably farmed in their estate in the region of San Luis del Rio, harvested at full maturation (aged 7-8 years) then the process begins by cooking the hearts of the agave plant for up to 10 days (depending on weather conditions) in an underground oven using only local oak wood. The cooked hearts are then crushed with a tahona pulled by Chicharito, the estate donkey. The agave fibers and juices are then naturally fermented on small pine wood containers using local indigenous airborne bacteria. Finally it is double distilled in 250 liters copper still pots where its transformed to delicious Ojo de Dios Mezcal
Ojo De Dios Cafe Mezcal
The Dark Side Of Ojo De Dios
100% Maguey Espadin Mezcal from San Luis Del Rio, blended with the finest Mexican arabica coffee, grown by the Bautista family at the summit of the Oaxacan mountains.
Rich dark chocolate with smoked cinnamon, a hint of liquorice and butterscotch, all entwined with fresh agave notes & smoky coffee.
Odd Cafe Is Enjoyed
Sipped over ice, as a shot or as the perfect cocktail ingredient for mezcal and coffee lovers.
The Odd Mezcal Series Is
A modern interpretation of honouring the flavour, colours and energy of Mexico within the tradition of mezcal craftmenship.