Agave Fields
The Camarena family owns the ranchos/fields where we obtain the Blue Agave to create this amazing tequila. With Ocho, the agave is the most important part of the process, as we believe that in order to create a first quality tequila, we need first quality agaves.

For this tequila, a field of agave in total maturity is selected, to create a new batch with a completely different profile and complexity than all the previous ones. With Tequila Ocho, every new vintage is an adventure for the senses.
Harvest / Jima
The attention to making the finest tequila possible starts in the agave fields. The plants grow in a healthy environment and are not harvested until each is over-ripe. A fully ripe agave will have a higher sugar content and acidity than those harvested earlier. This is the foundation for Ocho's concentrated, complex flavor profiles.

When the agave reaches maturity, after 7 to 10 years of growth, the ‘jimadores’ (harvesters), along with their tool called ‘coa’ (sharp cutter), are responsible for cutting the leaves in order to get the heart of the plant or ‘piña’ and take it to the distillery for processing and producing tequila. There can be piñas weighing from 30 Kg to 130 Kg; this difference does not indicate that one is better than the other since what really matters is the amount of sugar that each one can bring.
When the piñas arrive, they are cut in half and the cogoyo -part of the plant that would soon become a penca- is removed, since it can affect the taste of tequila by adding bitter tones.

Tequila Ocho values the traditional methods that keep the production process as natural and artisanal possible. For that reason, only brick ovens are used. Slow cooking helps to obtain agave juice with plenty of sweetness. The ‘piñas’ are cooked (around 80-85 degrees Celsius) for a total of 48 hours and keep in the oven for an additional 24 hours for cooling. The juice that results from the first 4 hours cooking is removed and discarded since it can contain bitterness.
The cooked Agave is transferred from the ovens to the mill, where the piña is squeezed to separate the juice from the fibers. The juices are mixed with mineral rich water that comes forth from a natural spring at the distillery. The resulting fiber is used as organic compost for the same agave fields, meanwhile, the juice that was extracted will be used in the fermentation area.​
The " mosto " (juice) is passed into (4,000-liter capacity) wooden vats where the yeast endemic from La Alteña will cause that the sugar becomes in alcohol. The open vats allow airborne yeast and bacteria to freely mix with the mosto. Fermentation lasts between 4-5 days (96-120 hours), depending on the weather: The warmer, the faster. When the juice finished fermenting it is called “Dead mosto”. ​
The double distillation process (Shattering and Rectified) is performed first in a stainless steel pot still of 3,500-liter capacity and then in a copper pot still of 350 - 750-liter capacity. This is done slowly at a low temperature allowing a generous cut of heads and tails to remain in the distillate. It is in these heads and tails where much of the flavor resides. The copper material of the second still imparts a special mouthfeel and flavor to the tequila.

The tequila produced will come out at graduation of approximately 55% Alc. Vol.

Tequila Ocho ages in 195 liters American Oak barrels, previously used for aging American Whiskey. Tequila Ocho uses barrels of many previous fillings -which have become ‘neutralized’- for the minimum time allowed by law to retain as much agave essence as possible.

The time they spend within these barrels will be what will mark the type of tequila they are: The Reposado tequila is 2 months old, the Añejo 1 year, and the Extra Añejo 3 years.