Agavista > Tier, Miahuatlán, 50 cl, 42%

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Taste and Usage
About the Brand
About the Production
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Color, aromas and taste.

Colour

Transparent

Transparent

Aromas

Nose: 20%; Mouth: 30%

Ahumado (Smokey)
Lively, pushing
Root cellar
Living organism
Agave nutrition
Dried herbs
Smoked wood

Taste

Intensity: 0.00%

Bitterness
Intensity: 0.00%

Sourness
alt="Umami">

Umami
Intensity: 0.00%

Sweetness
Intensity: 0.00%

Saltiness

Food pairings

Seafood
Mussels
Chocolate mouse
Strong cheeses

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

Oaxaca Sunrise

Add ingredients to shaker, shake with out ice,hard! Add ice and shake ...

Horchata con Mezcal

Pour ingredients to the glass and stir well, fill with ice and add ga...

Carlos Slim

Pour ingredients into the glass and stir well, fill with ice and add g...

Brand and creators

Ricardo Suarez, the creator of the brand

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.

www.tiermezcal.com.mx

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.

FIELD LOCATION

Miahuatlan and another locations around there., Oaxaca
SINGLE ESTATE RAW MATERIAL
Cultivated

Wild

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 wild Miahuatlan fields

The undergound oven for the cooking of the agaves

The hard work of the mules with the tahona

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 fermentation

The fire is ready for the distillation process

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.