The beautiful monster of Tier Miahuatlan

Tier, Miahuatlán, 50 cl, 42%

"Small batch mezcal from Miahuatlán"
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It is a mild mezcal to taste, it can be taken alone or in cocktails
  • Category: Agave Distill
  • SKU: 1848
Facts
  • Brand Tier
  • Distillery Name El Tecolote
  • Class Mezcal Tipo I
  • Alcoholic grade 42 %
  • Content 50 cl
  • Country distilled México
  • Country of bottling México
  • This mezcal is produced locally in Miahuatlán
  • It is unique in the region!
  • It is a mild mezcal to taste, it can be taken alone or in cocktails
  • The bottle is adorned with an alebrije, art of Alma Navarro, a mexican artist
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Simple Tech Data
Taste and Usage
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About the Production
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Color, aromas and taste.
Color
  • color
    Transparent
    Transparent
Aromas
  • Ahumado (Smokey) Nose: 20%; Mouth: 30%
    Ahumado (Smokey)
  • Lively, pushing Nose: 30%; Mouth: 0%
    Lively, pushing
  • Root cellar Nose: 50%; Mouth: 0%
    Root cellar
  • Living organism Nose: 0%; Mouth: 20%
    Living organism
  • Agave Nutrition Nose: 0%; Mouth: 30%
    Agave nutrition
  • Dried epazote Nose: 0%; Mouth: 10%
    Dried epazote
  • Smoked wood Nose: 0%; Mouth: 10%
    Smoked wood
Taste
  • Bitterness Intensity: 30.00%
    Bitterness
  • Sourness Intensity: 20.00%
    Sourness
  • Umami Intensity: 0.00%
    Umami
  • Sweetness Intensity: 20.00%
    Sweetness
  • Saltiness Intensity: 30.00%
    Saltiness
Food pairings
  • seafood
    Seafood
  • fish
    Fish
  • Pork
    Pork
  • Turkey
    Turkey
  • Fresh food
    Fresh food
  • Baked fruits
    Baked fruits
  • Cheese
    Cheese

The crystal clear mezcal joven of Tier 42 ABV has the evident aromas of raw agave and the typical fragrance of Espadín. Due to the production you find hints of pleasant acidity that balances the smoky aromas and make it complex. In the mouth the first sensation is a smooth entering taste of sweetness followed by a slightly fiery sensation where the tones of chocolate, anise and Hitachi sponge are developed. Tier has a long finish with a balanced bitterness

cocktail Spicy home made salsa, guacamole and fajitas.

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
TIER grows their agave Espadin in the village of 'El Coyote'. According to the experts, these agave grow larger than the common Espadin, due to the properties of their soil. Agave from this region usually win meddals for their astounding size and weight. These plants can reach up to 180 kgs.
Artwork Espadin - 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
The weather conditions of Miahuatlán makes the Espadín harvested in its red soil different than any other in the region. From all the mezcal communities in Oaxaca, Miahuatlán is one of the closest to the coast and it is situtated in a valley 1,600m above the sea level. Ricardo Gonzalez´s ancestors were the heroes that persevered the mezcal tradition in spite of the prohibition in the area in the first half of the XXth century, carrying the precious liquid in donkeys in the middle of the night while they challenged the vigilant eye of an abusive authority. Today, the producers are proud to say that their sons will learn the craft just as they did from their parents.
  • DISTILLERY LOCATION
    Miahuatlan de Porfirio DiazOaxaca
  • NOM
    NOM-O44X
  • THE BRAND OWNER OWNS/ CONTROLS THE DISTILLERY
The Jima of the big agave espadines in Tier´s production
The Jima of the big agave espadines in Tier´s production
The wild Miahuatlan fields
The wild Miahuatlan fields
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
The big agaves for the mezcal Tier production
The big agaves for the mezcal Tier production
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

Espadín chapón, the one that already has a quiote is the most used in the production of Tier 42 Miahuatlan. Its producers are devoted to make mezcal in the most traditional way. Handpicked agaves are cooked a whole week in a conical stone lined pit. After crushed it is fermented for between 7 and 10 days in open air sabino wood containers. The juice is then distilled twice in copper pot stills. No water is added to get the mezcal to the desired ABV. They use puntas and colas to do so.
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
Bottling
Bottling
  • NO Use of accelerators under fermentation
    NO Additives after distillation
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