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The Explosive Tier San Juan
The best cocktails with the moster Tier
The mezcal to have a good cocktail at home
The Explosive Tier San Juan
The best cocktails with the moster Tier
The mezcal to have a good cocktail at home
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Tier, San Juan del Rio, 50 cl, 42%

”Where art meets good taste ”
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Brand awards & recognition
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:
  • SKU: 1849
Facts
  • Brand Tier
  • Distillery Name Las Salinas
  • Class Mezcal Tipo I
  • Alcoholic grade 42 %
  • Content 50 cl
  • Country distilled México
  • Country bottled México

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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)
    Ahumado (Smokey)
  • Lively, pushing
    Lively, pushing
  • Cooked Agave
    Cooked Agave
  • Horchata
    Horchata
  • Oily
    Oily
  • Agave Nutrition
    Agave nutrition
  • Green apple
    Green apple
Taste
  • Bitterness Intensity: 20.00%
    Bitterness
  • Sourness Intensity: 20.00%
    Sourness
  • Umami Intensity: 20.00%
    Umami
  • Sweetness Intensity: 20.00%
    Sweetness
  • Saltiness Intensity: 20.00%
    Saltiness
Food pairings
  • Pork
    Pork
  • Duck
    Duck
  • Foi gras
    Foi gras
  • Turkey
    Turkey
  • Charcuterie
    Charcuterie
  • Fresh food
    Fresh food
  • Cheese
    Cheese
  • Baked fruits
    Baked fruits
  • Sorbete
    Sorbete

A clear color, 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

Rabarbarchata
* Rose and rhubarb syrup - Boil 4 cups of water in a saucepan. Remove ...
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Rabarbarchata

Rabarbarchata

Author:

Kristoffer Andren

Ingredients:
  • 4 cl TIER Mezcal
  • 4 cl Rose and rhubarb sugar *
  • 4 cl Non-sweetened almond milk
  • 2 cl Lime juice (freshly squeezed)
  • Rose pepper to garnish.
Process:

* Rose and rhubarb syrup - Boil 4 cups of water in a saucepan. Remove from the plate and add 6 cups of powdered sugar. Stir until the sugar crystals dissolve. - Slice down a half rhubarb bar in a blender or stick mixer. - Add the rose peppercorns and the sugar layer. Mix properly! - Allow to cool and let it cool in the fridge for about 15-20 minutes. - Remove the sugar layer from the fridge and strain through a fine sieve, such as a tesil. - The sugar layer holds in the refrigerator for about two weeks and can also be used for eg. homemade ice cream or lemonade! - Mat and pour the ingredients into a shaker. If you have no cocktail shaker at home, a protein shaker, water bottle or large jar also works. Be careful to keep it tight! - Fill the shaker with ice and shake until the contents cool. - Strain the drink into a glass with ice and top with a little shell from the rose pepper.

El Diablo
Add ingredients (except for the cassis) to the glass and stir well. Ad...
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TierSanJuan

El Diablo

Author:

Robert Radovic

Ingredients:
  • 40ml Tier San Juan
  • 10ml Cassis
  • 10ml lime
  • 10ml sugar
  • top med ginger beer
  • Glass: Highball
  • Garnish: Orange wedge
  • Ice
Process:

Add ingredients (except for the cassis) to the glass and stir well. Add ice and pour the cassis on top and add garnish.

Tamarindo highball
Pour ingredients into the glass and stir well. Add ice and garnish.
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TierSanJuan

Tamarindo highball

Author:

Robert Radovic

Ingredients:
  • 50ml Tier San Juan
  • 20ml Tamarind nectar
  • 10ml lime
  • Top with Ginger beer
  • Glass:Highball
  • Garnish:Lime wheel
  • Ice
Process:

Pour ingredients into the glass and stir well. Add ice and garnish.

Mexican Mailman
Pour ingredients into a shaker and shake without ice. Add ice and sha...
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TierSanJuan

Mexican Mailman

Author:

Robert Radovic

Ingredients:
  • 50ml Tier San Juan
  • 20ml Lemon
  • 20ml Orange juice
  • 20ml Raspberry syrup
  • Egg white
  • Glass: Rocks
  • Garnish: Orange Zest and raspberry powder
  • Ice
Process:

Pour ingredients into a shaker and shake without ice. Add ice and shake again. Strain into the glass filled with ice 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 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
  • DISTILLERY LOCATION
    Las Salinas OaxacaOaxaca
  • 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 water
Bottling
Bottling
  • NO Use of accelerators under fermentation
    NO Additives after distillation

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