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Perhaps it’s just because I don’t have a real bead on agave spirit geek culture in the way I do for American whiskey, but it’s always been interesting to me the way overproof tequila and mezcal don’t really seem to have widely penetrated the consumer mainstream in the U.S. Compared with the world of bourbon or rye whiskey, where a good percentage of the geek market isn’t even interested in releases unless they’re at least 100 proof or far stronger, the agave spirit market has seemingly held quite firmly to its tradition of lower proof points. I would struggle to think of any hyped American whiskey released at the minimum of 40% ABV (80 proof), and yet that’s still perfectly normal for many ultra-premium tequilas–even those spirits that seem to be celebrated by the agave cognoscenti. With that said, the overproof agave spirits are certainly out there on the fringes with rabid fanbases, and once you sample one like Tequila Ocho Plata Puntas, it becomes easy to see the allure. Palate: Bold, rich cooked agave notes complemented by baking spices, toffee sweetness, freshly cut grass, hints of eucalyptus and a long, luxurious finish interspersed with white pepper and aniseed Ocho is an estate-grown, 100% agave tequila but is particularly noteworthy due to being the first ever vintage tequila with each release marked with its exact year of harvest and the a single field where the agave plants used where harvested from. Unlike other tequilas blended to be consistent from one year to the next, the makers of Ocho are happy for each vintage to have a quite different character. Other high-proof tequilas on the market only use the “heart” cut of distillation, rather than the highly selective cut known as Puntas.
The El Tequileño Blanco takes no shortcuts, but still delivers an affordable and delicious tequila. Fortaleza Reposado is a legendary tequila among aficionados, as well as a great entry point for novices. It requires small batches of agave grown together in the same place and thoughtful fermentation and distillation processes that preserve the natural agave essence of the spirit. The fact that the Camarena family works exclusively with agave from their own estates provides Tequila Ocho with an agave-to-glass control over the entire tequila-making process, which makes single-estate tequila not only possible but preferable. The Art of Vintage Tequila Tequila Ocho is the first ever Tequila (and one of the few spirits in the world) to designate the specific field from which the agaves were sourced, as well as the year of harvest. Each batch of Ocho uses agaves harvested from just one single field at a time (think single-vineyard wines), demonstrating the existence of terroir in agave growing and Tequila production. Ocho is the brainchild of Tomas Estes (Official Tequila Ambassador to the EU) and Carlos Camarena (third generation Master Distiller at La Alteña, Carlos is one of the most respected Master Distillers in Mexico). Ocho uses traditional processes that would have been similar to the methods used by Carlos’s grandfather in 1937 when the distillery was founded. It is a 100% agave Tequila, and is also 100% additive-free; each and every bottle of Ocho produced contains only 3 ingredients: blue agave, natural spring water, and yeast. Tequila Ocho is made by Carlos Camarena, a third generation Tequilero, in partnership with Tomas Estes. This dynamic partnership delivers heritage and tradition, coupled with innovation. Carlos and Tomas produce tequila that is made slowly in an artisanal way. The result is a fine quality spirit that accentuates the agave flavour. It is concentrated and complex while remaining balanced and easy to drink. CHARACTEROur favorite tequila añejo was El Tesoro Añejo, with its rich mouthfeel and balanced flavor profile. Ocho produced as a collaboration between Tomas Estes and the Camarena family. Tomas is the man behind London’s famous Café Pacific and La Perla restaurants and for decades the foremost champion of the tequila category in Europe, while Felipe Camarena is a renowned Master Tequila Distiller and one of the sons of Don Felipe. A cookie set by YouTube to measure bandwidth that determines whether the user gets the new or old player interface. Añejo Tequila: Añejo (old) tequila is aged, often in white French oak or bourbon barrels,for a minimum of one year to produce a dark, very robust spirit. Many añejos are aged between 18 months and three years. These tend to be very smooth with a nice balance of agave and oak flavors accented by butterscotch and caramel undertones. Founded in 2008 by Carlos Camarena and Tomas Estes, Tequila Ocho is widely regarded as one of the best tequilas in the world. Founded on the basis that terroir can — and does — exist in spirits, each bottle of Tequila Ocho produced is made to showcase the beauty of the agave plant and the lands from which it grows.
Prior to starting Tequila Ocho, Tomas Estes worked as an English teacher in Southern California before moving to Amsterdam in 1976 to open Café Pacifico. The restaurant was a smashing success, and Estes went on to open a total of 18 restaurants across Europe and Australia, each of which functioned as a means of immersing each guest in Mexican culture. In 2003, Estes was named Mexico’s official tequila ambassador to Europe by the National Chamber of the Tequila Industry, a branch of the Mexican government. Five years later, Estes and Camarena partnered up to launch Tequila Ocho. Sadly, Estes passed away in 2021 at the age of 75. Tequila Ocho is the world’s first single-estate tequila. Production method: The ingredients and production methods used greatly affect the quality of the final product. Was the tequila 100% agave or were there additives? Was the brand transparent about which distillery made the tequila and how it was made? Did they use traditional methods like tahonas (stone rollers,) open-air fermentation, and copper stills? Tomas has been advocating 100% agave sipping tequila throughout his bars since 1976. He has gained recognition as the Tequila ambassador and is often featured as a guest speaker across Australia, Europe and the Americas. The blue agave harvested for Tequila Ocho all comes from Camarena family-owned land, ripened for ... [+] eight years. (SALVADOR CUEVA)
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Frankenstein! Frankenstein! Frankenstein! That is the name of the mechanical tahona Felipe Camarena uses to crush his agave. So unique in its process, the flavors I derive from this expression are on par. Lemongrass and fresh cut sweet grass—with hints of clay. This is a fun expression that sets itself apart.”
Cazcanes Añejo: Although we loved this añejo expression from Cazcanes, it's hard to find outside of Southern California. El Tesoro is more widely available and just as good. When it comes to shaking up a margarita, we love the depth of flavor and reasonable price of the Arette Blanco. Janice Bailon is the San Francisco-based founder of Fueled by Agave—in addition to being a tequila ... [+] educator and a bartender at San Francisco's Bourbon and Branch. Allison Webber PhotographyDespite the fact that it takes agave plants approximately seven years to reach full maturity, Tequila Ocho deliberately chooses 8-year-old agave to produce its tequilas. As noted by the brand, the idea for using overripe agaves was inspired by the fact that grapes left on the vine past their maturation date produce slightly sweeter wines. After all, grapes are to wine as blue Weber agave is to tequila. By allowing the agave plants to mature for an extra year, more residual sugars are able to build up in the piña, which results in a sweeter, more robust agave-forward tequila. Not only does holding off on harvesting benefit the taste of the spirit, but it benefits the planet as well. With tequila’s surge in popularity, agave has become scarce, largely due to a number of brands harvesting unripe plants in a rush to meet demand. By only harvesting agave plants that have surpassed full maturity — and by harvesting certain sections of each estate at a time — the brand is doing its part to reverse the shortage. Tequila Ocho’s core lineup includes four distinct expressions.
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