The first monster Tie Espadin
The first monster Tie Espadin

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Tier, Espadín, 50 cl, 47 %

”Where art meets good taste ”
  • Category:
  • SKU: 1847
Facts
  • Class Mezcal Tipo I
  • Type Joven
  • Approximate Batch Size 1500 a 2000 liters
  • Content 50 cl
  • Country distilled México
  • Country bottled México
  • Brand Tier
  • Distillery Name El Tecolote
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Color, aromas and taste.
Color
  • color
    Transparent
    Transparent
Aromas
  • Ahumado (Smokey)
    Ahumado (Smokey)
  • Cooked Agave
    Cooked Agave
  • Lively, pushing
    Lively, pushing
  • Cactus pear
    Cactus pear
  • Dried epazote
    Dried epazote
  • Agave Nutrition
    Agave nutrition
  • Living organism
    Living organism
  • Cedar wood barrel
    Cedar wood barrel
Taste
  • Bitterness Intensity: 20.00%
    Bitterness
  • Sourness Intensity: 20.00%
    Sourness
  • Umami Intensity: 20.00%
    Umami
  • Sweetness Intensity: 30.00%
    Sweetness
  • Saltiness Intensity: 10.00%
    Saltiness
Food pairings
  • lamb
    Lamb
  • seafood
    Seafood
  • Beef
    Beef
  • Pork
    Pork
  • chicken
    Chicken
  • Avocado
    Avocado
  • Vegetables
    Vegetables
  • Churros Fried dough
    Churros
  • Baked fruits
    Baked fruits
  • Cheese
    Cheese
  • Ice cream
    Ice cream
Product awards & recognitions
0
Product awards & recognition
Brand awards & recognition
0
Brand awards & recognition

A clear colour, with fruity aromas like apricot, green apple and pear. In the mouth, a reminiscent flash of white flowers gives way to subtle smoked aromas of cooked agave. An intense character with creamy textures and a long finish. 

cocktail Combine with at warm salad, halloumi cheese and home made guacamole.

Cocktails and recipes

Ni Mas Ni Menos
Stir Add ingredients to a mixing glass with ice and stir until cold. ...
Read more
Tier Espadin

Ni Mas Ni Menos

Author:

Robert Radovic

Ingredients:
  • 20ml Tier Espadin
  • 20ml Green chartreuse
  • 20ml rosso Vermouth
  • 10ml Cacao liqueur
  • 2 dashes Chocolate bitters
  • 2 drops saline solution
  • Glass: Rocks
  • Garnish: Absinthe Spray
  • Ice block
Process:

Stir Add ingredients to a mixing glass with ice and stir until cold. Pour into glass with large ice-cube and add garnish.

Brand and creators
Ricardo Suarez, the creator of the brand
Ricardo Suarez, the creator of the brand
Ricardo Gonzalez the Master of the production
Ricardo Gonzalez the Master of the production
Ricardo Suarez, an entrepreneur looking for a project that would support and spread a bit of Mexican culture around the world, due to family history and having been close to agave distillates, he decided to start his search in Oaxaca, a state where there is culture, tradition of mezcal. He began to create his idea and to look for important pieces to build his team. Inthe beginning he had the support of his closest friends and family to start creating the business plan. A brand in search of artists with thirst for exposure and opportunities to create, as well as artisans to give color with their works of art "Los Alebrijes" in Oaxaca. These are the people behind the labels and design distinctive of TIER, wherever it may be found. TIER has partnered up with its producers, Mezcal Masters José Díaz Bustamante and Ricardo González, seeking to grow in the European market.
Production details
Agave Espadin, personally selected for each batch by José Diaz Bustamante, always having in mind the final 'degustateur' be it in Mexico, Sweden, Italy or wherever it is in demand.
Artwork Espadín - Espadin from El Valle, is bigger than in other areas ( 200 kg ).
  • FIELD LOCATION
    Miahuatlan and another locations around there.
  • SINGLE ESTATE RAW MATERIAL
  • Cultivated
    Wild
plant
  • DISTILLERY LOCATION
    Miahuatlan de Porfirio Diaz
  • NOM
    NOM-O44X
  • THE BRAND OWNER OWNS/ CONTROLS THE DISTILLERY
The big agaves for the mezcal Tier production
The big agaves for the mezcal Tier production
Preindustrial alcohol meassure method
Preindustrial alcohol meassure method
The wild Miahuatlan fields
The wild Miahuatlan fields
The Jima of the big agave espadines in Tier´s production
The Jima of the big agave espadines in Tier´s production
The undergound oven for the cooking of the agaves
The undergound oven for the cooking of the agaves
The hard work of the mules with the tahona
The hard work of the mules with the tahona
Preparing the oven for the distillation Preparing the oven for distillation Preparing the oven for distillation
Preparing the oven for the distillation Preparing the oven for distillation Preparing the oven for distillation
Preparing the oven for the fermentation
Preparing the oven for the fermentation
The fire is ready for the distillation process
The fire is ready for the distillation process
The cultivation of the agaves
The cultivation of the agaves
Raw Material
Raw Material
Cooking
Cooking
Traditional groundpit
Milling
Milling
Tahona
Fermentation Container
Fermentation Container
Wooden bassins
Fermentation Method
Fermentation Method
Liquid (and fibres), Spontaneous
Distillation
Distillation
Copper Pot Still
Dilution
Dilution
Bottling
Bottling
  • NO Use of accelerators under fermentation
    NO Additives after distillation

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