Ocho is the first single estate tequila, designed to showcase the agave plant’s ability to convey differing flavours from the land. Each vintage is harvested from diverse fields around the Mexican state of Jalisco. The brainchild of Tomas Estes and Carlos Camarena, two much loved and celebrated tequila experts.
Understanding the all-important terroir in grapes, Carlos and Tomas looked to their highland agaves and realised that these incredible plants could carry their heritage just as well as any vineyard. Producing a softer, rounded spirit described as floral, fruity and feminine, their plants were perfect to show the world the taste of Mexican earth.
What’s with the name, you ask? Ocho (eight in English) hold an important place within the brand for a multitude of reasons. A few of these are that it takes an average of eight years for agaves to ripen before harvest, eight kilograms of agave to make one litre of Ocho Tequila, and it took eight different samples for Estes and Camarena to find the perfect recipe.
The Current Ocho Añjeo is from Los Patos. This ranch is adjacent to a pond where ducks, “Los Patos” stop off on their northsouth migrations. It is about 10 km west of the town of Jesus Maria in the direction of Mexico City. The ranch is on a hill that slopes to the west receiving sun in the afternoon. It has the characteristic red soil of the Highlands and is above 2200 meters in altitude. At harvest, the agaves were 7 years old and the average sugar content was 26.29%.
Nose: Gardenia blossoms, lime zest, guava, anise, milk chocolate, eucalyptus, butter, jasmine, honeysuckle, raw basil, honey dew melon
Palate: Clarified butter, earthy minerality, raw corn, raw nopal, salty, green pepper corn, honey in honeycomb, aftertaste of cinnamon.
Finish: Buttered corn and runny honey, with barrel spice and earthy green agave, balanced by a hint of salty minerality.