Essential Facts

Born: 2008
Origin: Arandas, Jalisco. Mexico.
Conceived by: Tomas Estes
Master Distiller: Carlos Camarena
ABV: 40% (80 proof)
Water Source: Local spring water from Arandas.

Ingredients: 7-10 year old highland agave harvested annually from different single estates at different altitudes in unique microclimates around Arandas.

Production Technique: overly mature agaves are steamed in old stone ovens for 2 days at low heat to ensure the maximum conversion of starch into sugar. Juice from the first 12 hours of cooking is discarded in order to eliminate bitter elements. Open air fermentation using natural yeast takes 5-7 days to complete. Lastly, Ocho is twice distilled: first, in a stainless steel pot still (3500 liters) and then, in a copper pot (350 liters). The second distillation is done at 48% ABV and then brought to 40% using demineralized water ensuring a high concentration of agave flavor.

Expressions: Plata, Reposado, Anejo, Extra Anejo, Single Barrel

– Reposado, 8 weeks 8 days
– Anejo: 1 year
– Extra Anejo: 3 years
– Single Barrel: between 1 year and 3 years at the discretion of the buyer

Barrels: American Oak previously used for aging bourbon

Tasting Notes: Each vintage of Ocho is harvested from a different single estate in the Camarena portfolio and therefore offers aromas and flavors unique to itself. Tomas Estes provides his personal tasting notes on the back label of every bottle produced.