The Explosive Tier San Juan
The best cocktails with the moster Tier
The mezcal to have a good cocktail at home

Tier, San Juan del Rio, 50 cl, 42%

”Where art meets good taste ”
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This Agave has very particular characteristics due to the place where it is grown, mountainous and with relief. The agave gives herbal tones. It can be taken alone or in cocktails, mild flavor.
  • Category: Agave Distill
  • SKU: 1849
Facts
  • Brand Tier
  • Distillery Name Las Salinas
  • Class Mezcal Tipo I
  • Alcoholic grade 42 %
  • Content 50 cl
  • Country distilled México
  • Country of bottling México
  • The agave gives herbal tones. It can be taken alone or in cocktails, mild flavor. The bottle is adorned with an alebrije, art of Pablo Suarez, a mexican artist. The goodness of agave espadin in 50cl bottles.
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Taste and Usage
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Color, aromas and taste.
Colour
  • color
    Transparent
    Transparent
Aromas
  • Ahumado (Smokey) Nose: 10%; Mouth: 30%
    Ahumado (Smokey)
  • Lively, pushing
    Lively, pushing
  • Cooked Agave
    Cooked Agave
  • Horchata Nose: 40%; Mouth: 30%
    Horchata
  • Oily
    Oily
  • Agave Nutrition
    Agave nutrition
  • Green apple Nose: 0; Mouth: 10%
    Green apple
Taste
  • Bitterness Intensity: 0.00%
    Bitterness
  • Sourness Intensity: 0.00%
    Sourness
  • aroma alt="Umami">
    Umami
  • Sweetness Intensity: 0.00%
    Sweetness
  • Saltiness Intensity: 0.00%
    Saltiness
Food pairings
  • Ceasar Salad
    Ceasar Salad
  • fish
    Fish
  • seafood
    Seafood
  • Oysters
    Oysters

A clear colour, with earthy and 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 Hors d'oeuvres and aged cheese.

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 his distillates are requested.
Artwork Espadin
  • FIELD LOCATION
    Las Salinas and nearby communities: La Escalera- San Esteban, Oaxaca
  • SINGLE ESTATE RAW MATERIAL
  • Cultivated
    Wild
plant
TIER means animal or monster alluding to our corporate image, which is represented by Alebrijes, creatures that are recognized worldwide like the Mexican craftsmanship par excellence. All Tier alebrijes are created by artists Mexicans and each bottle is signed by them, seeking not only to make known, the mysticism of mezcal but also spread the talent in Mexican art. Created in the town of San Juan del Río, part of the municipality of Tlacolula in the state of Oaxaca, Tier joven Espadín 42% is a beautiful tribute to many generations of preserved knowledge and passion for mezcal.
  • DISTILLERY LOCATION
    Las SalinasOaxaca
  • NOM
    NOM-O44X
  • THE BRAND OWNER OWNS/ CONTROLS THE DISTILLERY

Manufacturing and aging

Respecting the maturity of each plant, the agaves are picked by hand, cut and taken to a slow cooking process in a conic underground oven filled with river stones.
Crushed with a tahona pulled by horses, the agave is taken to the wood fermentation tanks up to the right point. It is then twice distilled in copper pots.
Raw Material
Raw Material
Blend of several Raw Materials
Cooking
Cooking
Traditional groundpit
Milling
Milling
Tahona
Fermentation Container
Fermentation Container
Wooden bassins
Fermentation Method
Fermentation Method
Liquid (and fibres), Spontaneous
Distillation
Distillation
Chilean pot still
Dilution
Dilution
Purchased watter
Bottling
Bottling
  • NO Use of accelerators under fermentation
    NO Additives after distillation

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