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 Hibiscus Mezcal
The light side of Ojo de Dios. A delicious blend of our Original Espadin Mezcal and hand-picked hibiscus flowers from the tranquil coastal town of Rio Grande, which are dried for 40 days before blending.
The hibiscus adds notes of flowers and red berrys with a subtle sweetness which makes this Mezcal perfect for summer cocktails like spritzes and palomas.