Ojo de Tigre is produced with maguey Espadin from Oaxaca and maguey Tobala from Puebla. The agaves are cooked in an underground pit over, milled with a tahona, and double distilled in a copper alembique still.
Ojo de Tigre is produced with maguey Espadin from Oaxaca and maguey Tobala from Puebla. The agaves are cooked in an underground pit over, milled with a tahona, and double distilled in a copper alembique still.
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