From the always reliable Ojo de Tigre comes a reposado mezcal, made with Espadin and Tobalá agave sourced from Oaxaca and Puebla respectively. It was roasted in a stone pit, fermented, and then double distilled in copper pot stills before being aged in oak barrels between two and 12 months to be classified as a reposado.
Charred agave, earthy vanilla, smoked nuts, caramel, and some herbal notes.
