The first monster Tie Espadin

Tier, Espadín, 50 cl, 47 %

”Where art meets good taste ”  
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  • Category: Agave Distill
  • SKU: 1847
Facts
  • Brand Tier
  • Distillery Name El Tecolote
  • Class Mezcal Tipo I
  • Alcoholic grade 47 %
  • Content 50 cl
  • Country distilled México
  • Country of bottling México
  • The goodness of agave espadin in 50cl bottles
  • Made with the biggest agaves espadin of the area
  • The flavour is perfect for sutil touch of mezcal
  • The bottle is adorned with an alebrije, traditional mexican art
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Taste and Usage
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Color, aromas and taste.
Colour
  • color
    Transparent
    Transparent
Aromas
  • Ahumado (Smokey) Nose: 30%; Mouth: 30%
    Ahumado (Smokey)
  • Cooked Agave Nose: 10%; Mouth: 0%
    Cooked Agave
  • Lively, pushing Nose: 20%; Mouth: 0%
    Lively, pushing
  • Cactus pear Nose: 30%; Mouth: 0%
    Cactus pear
  • Dried epazote Nose: 10%; Mouth: 0%
    Dried epazote
  • Agave Nutrition Nose: 0%; Mouth: 20%
    Agave nutrition
  • Living organism Nose: 0%; Mouth: 30%
    Living organism
  • Cedar wood barrel Nose: 0%; Mouth: 20%
    Cedar wood barrel
Taste
  • Bitterness Intensity: 0.00%
    Bitterness
  • Sourness Intensity: 0.00%
    Sourness
  • Umami Intensity: 0.00%
    Umami
  • Sweetness Intensity: 0.00%
    Sweetness
  • Saltiness Intensity: 0.00%
    Saltiness
Food pairings
  • lamb
    Lamb
  • seafood
    Seafood
  • Beef
    Beef
  • Pork
    Pork
  • chicken
    Chicken
  • Avocado
    Avocado
  • Vegetables
    Vegetables
  • Churros
    Churros
  • Baked fruits
    Baked fruits
  • Cheese
    Cheese
  • Ice cream
    Ice cream

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

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., Oaxaca
  • SINGLE ESTATE RAW MATERIAL
  • Cultivated
    Wild
plant
‘Tier’ means animal or monster and that name is not lightly chosen. Every bottle features an Alebrije on its label. Alebrijes are a typical Mexican art form that is recognized around the world. Half beast, half animal, 100% Agave. Blended with the handcrafted mezcal, made meticulous by maestro mezcalero José Diaz Bustamante, this is a perfect marriage of art and taste. 
  • DISTILLERY LOCATION
    Miahuatlan de Porfirio DiazOaxaca
  • 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

Manufacturing and aging

Tier is dedicated to making mezcal in the most traditional way. Handpicked agaves are being cooked in a conical stonelined pit. A Tahona crushes them so that the juice can be fermented in wooden containers. The juice is then
distilled twice in copper pot stills. No water is added to get the mezcal to the desired ABV. José Diaz uses the puntas or cabeza (head) of the destillate, giving as a final result a mezcal with intense aroma.
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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