Ojo de Dios

Ojo de Dios is an artisanal mezcal from San Luis del Río, Oaxaca, produced by maestro mezcalero Francisco Ortiz — a third-generation producer — and blended by an all-female team of master blenders, Cynthia Villalobos and Citlali Velázquez. The Maguey Espadín agave is sustainably farmed on the estate and harvested at full maturity after eight years. Ojo de Dios Mezcal Production follows traditional methods throughout: the piñas are cooked in small batches for 10 days in an underground, hand-built conical oven with local oak wood, crushed with a tahona stone, naturally fermented in wooden barrels with local water, and double-distilled in 250-litre copper pot stills. Ojo de Dios Mezcal The result is a mezcal that's purposefully balanced — fruit-forward and approachable, with soft, integrated smoke rather than the aggressive smokiness that can intimidate newcomers to the category.

The range spans three expressions: the core Joven (42% ABV) built for both sipping and cocktail work, ODD Café — an Espadín-based mezcal blended with Mexican coffee — and ODD Hibiscus, blended with Mexican hibiscus flowers. The brand's mission is to introduce people to the joys of mezcal while showing seasoned aficionados what innovation within agave spirits looks like Ojo de Dios Mezcal — and it's delivering on that, with multiple Gold and Master medals and rapid expansion across European markets. Every bottle carries the Huichol bull skull, honouring the ancient indigenous culture of Mexico Luxuriate Life whose traditions run through the brand's identity. For buyers looking to build or strengthen a mezcal listing, Ojo de Dios offers a genuinely accessible entry point into the category alongside two innovative flavoured expressions that open up cocktail and serve possibilities well beyond the traditional mezcal occasion.