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

£9.9£99Clearance
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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. Eduardo: All right. Well, almost 90%, maybe 85 to 90% of mezcal is produced in the state of Oaxaca in the South of Mexico. Out of that, 80% or 85%, maybe half of that is made from espadin agave. Espadin agave is the cousin or brother of the tequila blue weber, so a very similar looking type of agave. It’s called espadin because the leaves look like swords. Espada in Spanish is sword, this espadin. So, each leaf looks like a big sword. Mijenta Reposado also scooped a Master, praised for its “lovely long finish with oak and earthy, smoky notes lingering for ages”. They’re losing the traditions and I hope it will not happen. We want eventually to add pieces of Huichol into our bottles, to promote and to help them because they live very humbly. The way they live is just making these pieces of art. Huichol art it’s called. If you Google it, you will find some beautiful art, I’m sure that you have seen them. The twist on a Margarita, the Mezcalita, is a great introduction to mezcal as it’s a familiar flavour profile that lets the smokiness of the mezcal shine through without being overpowering.

Five Gold medals added to the tally, with awards given to “highly aromatic” Tequila Herradura Reposado and “soft, candied citrus, peppery” Dobel Diamante. Like with American Whiskey, the ‘Boilermaker’ serve of a shot and a beer is excellent with mezcal. It’s how many Mexicans like to enjoy it, a straight serve with a cold beer chaser (by Manuel Lema, barman of Cavita, London) Eduardo: Exactly. They believe that is a protector in the Huichol culture, which means also the power to see and understand things unknown. It’s very powerful in that group, in the indigenous group. How do you start? Espadin is the most common and the most popular and mezcals from Oaxaca are very popular. I know that around 95% of mezcals that you find in the UK, they come from Oaxaca and mezcal from Oaxaca is very smoky and spicy and peppery and sweet. So, once you are into mezcal, you will be able to recognize the espadin mezcals. Susan: How did you even start with mezcal? You weren’t just born in Mexico, came over here and that was it? We need to hear a little bit more about you.Susan: So, there are nine regions where they make mezcal. Where do you start? Did you just kind of have a map and close your eyes and point to one, or was there one type of mezcal that you loved so much that you wanted to recreate it? The agave fibers & juices are then naturally fermented & finallydouble distilledin our 250 liters copper still pots where its transformed to deliciousOjode DiosMezcal

Tanner said: “These Tequilas were worth the price point. If I were able to buy any of these in the lower, mid‐range of the price point especially, I’d be stoked.”Mezcal is a great ingredient on its own to be served over ice with an orange wedge dipped in chilli salt. It has a lot of depth and gravitas to it, almost similar to a smoky whiskey. Eduardo: Well, the way you have it in your glass, I’m going to pour myself some. So obviously if you smell it, loads of totally chocolatey, roasted coffee notes, bitterness, sweetness. Eduardo: Even Blanco tequila, for instance, that is very popular nowadays in the US and in the UK. In Mexico, 70% of consumption of the tequila is Reposado. If you go to a house, to a reunion, you don’t bring a bottle of Tequila Blanco, nor do you spend too much on Anejo. Right? People always get a bottle of Reposado and also the Reposado is softer than Blanco. Right. And we drink it in Palomas, which is tequila reposado, lime juice, grapefruit soda and a bit of salt, that’s it? Chambers said: “Quality‐wise, this was a solid tasting. And you’re starting to see one or two producers pushing the boundaries of what can be done.” Chambers said: “This feels like a category where producers are trying to experiment and push the limits a little bit within the rules. It was a pretty great flight.”

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