Ojo De Dios Joven Mezcal
If you want to understand mezcal, start with a good joven — unaged, unhurried, all about the agave and the fire. Ojo de Dios's Original Espadín is one of the most approachable around without cutting any corners on how it's made.
It comes from San Luis del Rio in Oaxaca, made by maestro Francisco Ortiz, a third-generation mezcalero. The Espadín here is grown sustainably on the estate and harvested only at full maturity, which takes seven to eight years. Then the slow part: the agave hearts are roasted for around ten days in an underground pit oven lined with hot stones, milled by a donkey-drawn tahona, fermented naturally in wooden vats, and double-distilled in small copper pot stills. No ageing, no shortcuts — this is the unvarnished expression of the plant and the process.
The pit-roasting gives mezcal its smoke, but here it's measured rather than overwhelming. On the nose, dried apricot and plum with a savoury edge. The palate is richer than the 42% ABV might suggest — toasted pineapple, a wave of umami, gentle spice, and undertones of soft leather and sweet smoke that linger on a clean, warming finish. Balanced enough to sip, robust enough to build on.
This is the bottle to convert a tequila drinker, or to keep on the shelf for anyone who appreciates a spirit with a real sense of place.
How to Serve
Sip it neat at room temperature in a small tumbler or copita — the traditional way, in slow kisses rather than shots. It also makes a serious margarita or Oaxacan old fashioned if you'd rather mix.
Where to Drink It
Kol in Marylebone for modern Mexican cooking and a proper agave list. Hacha in Dalston, the agave specialists. Three Sheets for a cocktail that treats it with respect.
Food Pairings
Classic with orange slices and a little chilli salt alongside. It's also excellent with grilled meats, smoky chargrilled vegetables, or a rich mole — the smoke and umami match the food note for note.
