Ocho Anejo

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 Anjeo is from Cerro Grande. 

The field is located around 27 km east of Arandas, where the mountain range “Cerro Grande” begins, lending its name to the ranch. To date, Cerro Grande is the agave field with the highest elevation that has been used for Ocho, sitting at 2,290 meters above sea level. The rancho has mostly old cedar and oak trees growing around the land. The soil is typical of the Highlands with red iron oxide and clay and is slightly acidic with a pH of 5.8.

Planted in 2013, at the time of harvest the agave plants were 7 years of age and fully mature, and contained an average sugar content of 30.72%. The quantity of agave processed for Ocho was 419,825 kg, enough to produce 83,500 litres of delicious tequila at 40% abv (80 proof).

Tasting Notes

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.