{"product_id":"ojo-de-dios-hibiscus-mezcal","title":"Ojo De Dios Hibiscus Mezcal","description":"\u003cp\u003eMost flavoured spirits feel like a gimmick. This one earns its place. Ojo de Dios takes its Espadín mezcal and rests it on hibiscus flowers — hand-picked on the coast at Rio Grande and dried for forty days — so the floral, tart character infuses naturally rather than getting bolted on as syrup.\u003c\/p\u003e\u003cp\u003eThe base is proper Oaxacan mezcal made by maestro Francisco Ortiz, a third-generation mezcalero in San Luis del Rio. The maguey Espadín is roasted in an underground pit oven, crushed by a donkey-drawn tahona, fermented naturally in wooden vats and double-distilled in small copper pot stills. That pit-roasting is where mezcal gets its smoke, and here it's the backbone the hibiscus plays against.\u003c\/p\u003e\u003cp\u003eThe colour alone makes it worth opening — a deep rosy red. On the nose, ripe summer berries and dried hibiscus lead into a soft curl of woodsmoke. The palate is mellow and lightly herbaceous, with red berry fruit, a twist of orange peel and that smoky floral tartness running through to a gentle, warming finish with a faint chipotle heat. At 35% ABV it's softer than a classic joven, which makes it dangerously easy to sip.\u003c\/p\u003e\u003cp\u003eLovely neat over ice, but it really comes alive in a glass. This is the bottle that turns a quiet kitchen into somewhere more interesting.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eSip it neat over a large ice cube to let the floral notes open, or build a knockout cocktail — it makes a stunning hibiscus margarita or a paloma with grapefruit and a salt rim. A short tumbler is all you need.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eKol in Marylebone for serious Mexican drinking. Hacha in Dalston, agave specialists who'll do it justice. Three Sheets in Dalston for an inventive cocktail built around it.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eTry it with citrus-marinated ceviche or fish tacos, where the tart hibiscus and smoke really sing. It also cuts beautifully through anything rich and spiced — slow-cooked pork, a smear of mole.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":56765268033860,"sku":"HO28601CNV","price":42.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/ojo.png?v=1783071278","url":"https:\/\/checkout.houseofdecant.com\/products\/ojo-de-dios-hibiscus-mezcal","provider":"House of Decant","version":"1.0","type":"link"}