Ojo de Tigre Mezcal

Ojo de Tigre was created to be "the mezcal for all" — and it lands that brief neatly. What makes it interesting is the blend: espadín agave from Oaxaca for backbone and roasted sweetness, plus a little wild tobalá from Puebla, which brings earth, florals and complexity you don't usually get at this price. Two agaves, two regions, one very drinkable Joven.

It's made traditionally — agave roasted in a stone-lined pit, milled with a tahoná wheel, then double distilled in copper. The tobalá is the clever touch: it's a small, slow-growing wild agave that adds a layer most everyday mezcals simply don't have.

Bottled at 40%, this is the fresher, brighter end of the mezcal spectrum. The nose leads with green apple and pear, cooked agave, a little caramel and smoked cocoa. The palate is gently sweet up front, then turns crisp and mineral — citrus, cucumber, a flinty note — finishing with light smoke and a touch of black pepper. The smoke is present but restrained, so it won't frighten anyone new to the category.

This is your go-to for mezcal cocktails and easy sipping alike. Great value, genuinely versatile.

How to Serve

Sip neat from a copita, or reach for it in a Margarita, Paloma or mezcal Negroni. Room temperature; small sips.

Where to Drink It

Swift in Soho. Tayēr + Elementary, Shoreditch. Milroy's of Soho for a relaxed agave serve.

Food Pairings

Lovely with fish tacos and lime, or fresh guacamole with plenty of coriander.