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 Mezcal
Ojo de Dios (God’s eye) is the eye to the soul of Mexico…
…celebrated in huichol art and deeply rooted in the ancient traditions of the indigenous people of Mexico. 30,000 beads are hand placed one-by-one over a layer of native beeswax.
Nose: Subtle floral notes, white grapes with a hint of spice & sub tones of new leather & sweet smoke.
Taste: Delicate dried apricots & plums give way to a rich mouthfeel of toasted pineapple & umeshu notes.
Finish: A long dry finish, black tea & sweet smoke with a creamy, silky cashew flavour combined with fresh tobacco leaves.