Ojo de Dios
Modern and artisanal mezcal, produced with passion in Oaxaca, Mexico.
Maguey Espadín (Angustifolia) agave is grown sustainably on an estate in the San Luis del Río region, Oaxaca, and is harvested when it is fully ripe (8 years).
Master Francisco Ortiz is an award-winning third-generation mezcal producer and is responsible for caring for the agave and creating the delicious mezcal that goes into our bottles.
In the meantime, a female team of mixmasters, Cynthia Villalobos and Citlali Velázquez, is preparing infusions of coffee and hibiscus, which can be enjoyed alone or at a wide range of services and occasions.
Ojo de Dios Cafe
Ojo de Dios Cafe
"The dark side of Ojo de Dios. A harmonious blend of Ojo de Dios Joven and Arabica coffee, grown and roasted by the Meija Baustista family on the slopes of the Oaxacan mountains at an altitude of 1400 metres.
Nose: Fresh agave aromas mingle with freshly brewed coffee and subtle sweet undertones.
Palate: Rich chocolate with smoked cinnamon and a hint of liquorice.
Finish: Butterscotch, crème brûlée and South American espresso.
Ojo de Dios Hibiscus
Ojo de Dios Hibiscus
A light, floral mezcal from Ojo de Dios, made from the infusion of joven mezcal from the heart of Oaxaca with hibiscus flowers from the Sierra Madre Oriental mountains of Oaxaca.
Nose: Fragrant hibiscus flowers with notes of orange peel, roses and pepper.
Palate: Smoked hibiscus, red berry and orange flavours.
Finish: Long finish with smoky hibiscus and sweet notes.
Ojo de Dios Joven
Ojo de Dios Joven
A modern mezcal made in the heart of the Mexican region of Oaxaca from 100% sustainably grown Maguey Espadin agaves. The agave hearts are cooked in underground ovens for up to 10 days before being distilled twice in small batches to produce Ojo de Dios Mezcal.
Nose: Subtle floral notes, white grape with a hint of spice and subtle notes of new leather and sweet smoke.
Palate: Finely dried plums and apricots give way to a rich mouthfeel of toasted pineapple and umeshu (Japanese plum liqueur).
Finish: Long and dry, black tea and sweet smoke with silky creamy cashew nuts and fresh tobacco leaves.