Brand
Ojo de Tigre
Ojo de Tigre is a Mexican mezcal brand that combines artisanal distillates from Agave Espadín (Oaxaca) and Tobalá (Puebla). It offers Joven and Reposado expressions designed to be approachable and lightly smoky.
- Oaxaca / Puebla · Mexico
- Since 2018
- 2 products
The story
Ojo de Tigre was launched in 2018 by Casa Lumbre in collaboration with actor Luis Gerardo Méndez. The brand was introduced to international markets in the following years and has received investment and industry support; it has also been noted as a recipient of awards in international spirits competitions.
Production philosophy
To offer an accessible artisanal mezcal that blends tradition (raw materials and cooking/fermentation techniques) with modern drinkability; emphasizes the sustainability of raw materials and handcrafted quality.
Territory
Mexico (agaves sourced from Oaxaca and Puebla)
Awards and recognition
International recognitions reported by the producer and industry sources, including awards at the Spirits Business Tequila & Mezcal Masters, IWSC, SIP Awards and San Francisco World Spirits Competition (reported for brand expressions).
Production method
Blend of two distillates produced separately: Agave Espadín (from Oaxaca) and Agave Tobalá (from Puebla). The piñas are cooked in stone ovens (conical / earth ovens), crushed (tahona), naturally fermented in wooden vats and double-distilled in copper stills. The two distillates are then assembled by the Master Blender and bottled.
Distillation
Double distillation in copper stills (pot stills).
Ageing
Reposado: aged in oak barrels for an approximate period between 2 and 12 months; Joven: unaged.
Characteristics
- Type
- Brand
- Categories
- artisanal mezcal
- mezcal blend (Espadín & Tobalá)
- mezcal joven
- mezcal reposado
- Raw materials
- Agave Espadín
- Agave Tobalá
- Casks and ageing vessels
- oak barrels
- Representative products
- Mezcal Ojo de Tigre Joven - 70cl
- Mezcal Ojo de Tigre Reposado - 70cl
What makes it distinctive
- Blend of Espadín (Oaxaca) and Tobalá (Puebla).
- Cooking of the piñas in stone ovens (conical / earth ovens).
- Crushing with tahona and natural fermentation in wooden vats.
- Double distillation in copper stills; final blending by the Master Blender.
- International presence and mentions in competitions and industry publications.