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Ocho is revolutionary. It demonstrates the centuries old concept of “terroir” by harvesting agaves from single estates at different altitudes in unique microclimates.

It delivers its tequilas in vintages named for the estates from which the agaves were harvested. Each vintage bears a unique flavor and aroma imparted from the character of the soil and estate in which its agaves were grown.

Farming and distillation parallel the principles of “Slow Food”. Slow food preaches care about the origin of raw materials and the manner in which these materials are grown, harvested and prepared for consumption. It is about taking the time necessary to ensure the finest possible outcome from the field to the table. It is a process that ensures the full character of a product presents itself in a manner that showcases its color, its nose and its flavor.

The consequences for Ocho are a powerful agave forward tequila whose flavors go on and on and whose range demonstrates the full potential of the agave.

 
 
  • Plata

    Tequila Ocho Plata is always unaged.

    As with every expression of Tequila Ocho, our Plata changes Rancho every vintage, and as such will be truly expressive of its terroir.

    Carlos allows this particular expression to “feng shui” or rest, open air, in a stainless steel tank for 48-hours. This period allows all of the subtle aromatic and flavor compounds to come together.

    We rest open air for only 48 hours, no longer, as more time will start to lose some of the brighter notes expressed in each vintage.

    Plata is then proofed to 40% ABV and bottled for your enjoyment.

  • Reposado

    Tequila Ocho Reposado is rested for 8 weeks and 8 days, just slightly longer than the minimum standard to qualify as a Reposado.

    Like all aged expressions of Ocho, aging occurs in very neutral and worn barrels.

    These barrels were originally used for American Whiskey, however they have been used for other Tequilas made by Carlos Camarena 7 or 8 times before Ocho is matured in them. In some cases, these barrels are over 25-30 years old.

    This process allows for a subtle addition of oak, still allowing the original terroir of each estate and vintage to shine through.

    After maturation, Reposado is then proofed down to 40% ABV.

  • Añejo

    Tequila Ocho Añejo is Aged for 1 year, the minimum standard to qualify as an Añejo.

    Like all aged expressions of Ocho, aging occurs in very neutral and worn barrels.

    These barrels were originally used for American Whiskey, however they have been used for other Tequilas made by Carlos Camarena 7 or 8 times before Ocho is matured in them. In some cases, these barrels are over 25-30 years old.

    This process allows for a subtle addition of oak, still allowing the original terroir of each estate and vintage to shine through.

    After maturation, Añejo is then proofed down to 40% ABV.

  • Extra Añejo

    Tequila Ocho Extra Añejo is Aged for 3 years, the minimum standard to qualify as an Extra Añejo.

    Like all aged expressions of Ocho, aging occurs in very neutral and worn barrels.

    These barrels were originally used for American Whiskey, however they have been used for other Tequilas made by Carlos Camarena 7 or 8 times before Ocho is matured in them. In some cases, these barrels are over 25-30 years old.

    This process allows for a subtle addition of oak, still allowing the original terroir of each estate and vintage to shine through.

    After maturation, Añejo is then proofed down to 40% ABV.