El Vergel is 2000m above sea level with very red soil rich in iron oxide. Ours was the first crop of agave ever grown on this land which previously grew limes and peaches.
Pale amber, bright, clean and clear, thick consistency.
Yeast, sugar frosting and cinnamon like smelling inside a bakery. Notes of cooked agave and pear, fruity, herbal and slightly oaky with some smoke, tapenade.
Very good body, oily, spicy with a persistent taste of cooked agave, notes of vanilla, cinnamon and cloves, very fruity finish which lingers, only a hint of oak.
This Extra Aged has a light clear brilliance.
We detect wood with dried fruits and powdered sugar along with hints of cinnamon, orange peel, plum and caramel.
This Extra Aged is thick and smooth. It initially opens up to cinnamon, brown sugar, apricots and toasted almonds. In the middle comes some plum, lavender and black olives. This complex tequila finishes with coffee and cacao accents.
Rancho Carrizal, nicknamed “La Langacha” is at 1978 meters about sea level and has rich, red soil characteristic of Los Altos region.
Clear and bright.
It has a sweetly floral nose with extra ripe agaves and candied fruit presenting themselves.
We detect citrus, cinnamon, dried fruit and almond on the palate with a lingering hint of spearmint on the finish.
Has a light straw color with brilliant clarity.
We detect strong broad floral presence and a sweet cooked agave. Oak accents are present as are vanilla, tapenade, egg custard and cooked orchard fruits.
We are initially hit by soft, ripe agave followed by balanced fruit and acidity that delivers an incredibly smooth taste. There is a subtle oak presence that continues into the finish with soft tannin notes and an agave sweetness that lingers.
Red fruit, white pepper, brown sugar, vegetal, ripe agave with oak tones.
Packed with fruit balanced with acidity, spice (Cardanum) and honey, earthy agave finish persists.
Pale and bright for an Ultra Aged due to the face that the barrels have had 6-7 earlier fillings.
Salt caramel, acetone, mint, floral hints, cedar, cooked turnips, molasses, olive brine, opens to sharp perfumed candied fruits, seaweed, celery.
Thick, rich mouth feel, butter, butterscotch, dry and lively fruit, cacao, cooked mint, coffee, mellow French oak finish, opens up after 5 minutes to a wide strata of flavors, hints of cognac.
El Refugio is 2,055m above sea level with red oxide earth with many undulating contours. This rancho is located not far from the distillery where Ocho is made, La Alteña. The high elecation along with the local climate makes for agaves with a very high sugar content.
Bright and clear, very light.
Pomegranate, guava, tutti-frutti, grapefruit, peppermint and green olive brine.
Leads with sweet agave, spiciness, goes dry with grapefruit, returns to tropical fruit and on to spearmint.
Very light and pale to the eye.
Evergreen mint, pine, dry hay, cooked yams, oatmeal and finishing with mandarin blossom.
Hint of oak, subtle accents of brown sugar, orange spice, cinnamon, red orchard fruit, white pepper, ending with cut grass.
Toffee, caramel, red fruits, cedar, pencil shavings and lead.
Toffee, coffee cake, caramel, green olive brine, red fruits.
Very pale for a 3 year old aged tequila, golden straw color with a slight green tint.
Peach, cotton candy, perfumed acetone, honey, earth, graphite, slight note of cedar, rose, floral hops, olive brine and molasses.
Crème caramel, cacao, coffee, peach, iodine and toffee.
Olive oil, cantaloupe, lily flower, white and black pepper, slight cedar hints, beef jerky and fennel.
Root beer, spearmint, anise, chestnut and butterscotch, smoke, raw almond and blunt radish.
Very pale slight straw tint with very thick tears (viscosity)
Dry vanilla extract, egg yolk, custard and almonds.
Butterscotch, banana, overripe lily flowers and cut grass.
Biscuit, roasted chestnuts, grapefruit, caramel, marzipan, butterscotch, anise and orange zest.
Raw almonds, cacao, grilled capsicum, stewed fruit, oak, finishing with cooked greens.
“Los Fresnos” is adjacent to the distillery “La Alteña”. This facility has been making craft tequila by the Camarena family since 1937. The name comes from the trees, Fresnos (a particular oak) which are in one corner of the ranch. Altitud od the ranch vares between 2068 and 2078 meters above sea level. Age of the agaves were 7 years with an average sugar content of 27.6%.
Clear brilliance with a thick viscosity.
Acetone dryness gives way to rich undertones of overripe yellow store fruits, fresh crached black pepper, custard, pastry dough, nutmeg, violets and cooked agave as always with Ocho.
Bright, clean and racy with a dry pineapple attack, grass, yellow store fruit undercurrent, spicy black pepper with green olive and tannin finish.
Extra ripe cooked agave, butterscotch, toffee, banana, apple, pancake batter, pepper, vanilla cake frosting.
Hint of mint, green chlorophyll, mineral, maple, coffee, caramel, toffee, and strawberry.
Very light, viscous with slow lengthy tears.
Green tropical fruits, white chocolate, hint of honey, roasted Padrone peppers, hint of smoke, white pepper, truffles, coconut, mixed nuts, herbaceous.
White radish, jicama, white pepper, mild chile pepper, green apple, underlying smokiness, long finish into fennel,candied fruits, red stone fruits, tannin follows.
Menthol, lily, banana skin, cooked turkey, cooking oil brought to a high heat, raw asparagus, round spices, cinnamon, rose water, chalk and calcium.
Molasses, brown sugar, coffee, cacao, pink pepper, white rum and basil.
Kaffir lime leaf, pine, lime zest, almond/peach, kernel, creamy, vainilla, green olive, salinity/brine.
Freshly cut grass, eucalyptus/menthol, green pear, hazelnutl mid-palate moves into a burnt cacao, with caramel and toffee lingering through a mildly spicy finish..
Pineapple, old Wood, compost, anise, cinnamon, deep red berry fruit, acetone raciness, burnt caramel.
Stewed red sttone fruit, round and sweet, black pepper, earth, menthol, tannins, vanilla, coffee, cacao, old wood.
Slight straw color, medium body.
Flan, coffee, bright agave perfume, anise, pineapple, orange, nutmeg, caramel, egg yolk, cream, mint, clove, acetone [acidic acid], leather, green olives.
Bright red berries at the entry, pepper, fresh mint, dark bitter chocolate, vanilla, slight coconut, butterscotch, a finish of dark brown sugar. Big, bold and complex while remaining harmonious.
Pineapple, old wood, compost, anise, cinnamon, deep red berry fruit, acetone raciness and burnt caramel.
Stewed red stone fruit, round and sweet, black pepper, earth, menthol, tannins, vanilla, coffee, cacao and old wood
About 1km east from La Alteña, this field is average 2,047 meters altitude on a hill oriented south. The name translates to “high hill” and comes from being at the highest elevation of the ranch around the Distillery. The agave was 6.5 years of age at the moment of harvesting, planted in rows East-West oriented. Fertile red soil rich in iron and potassium, which provided average 27% sugar content to the Agave piñas. The average weight of the piñas was 28 kgs.
The field is surrounded by other Agave fields, with just a stone fence in between. One single huizache tree growing in the middle of the field and some capulin trees at its eastern edge, therefore full sunlight.
Citrus, orange blossom, smoke, pumpkin, confectioners’ sugar, spearmint, cured meat, cooked sweet potato, feral, aspirin, green olive, chlorophyll, shellfish minerality, salmi.
Grapefruit, menthol, tutti fruitti, pepper, well integrated, balanced fruit and acidity, pineapple, spearmint, creamy, nutmeg, cinnamon, mezcal like.
Rancho “Los Corrales” is a triangular tract of land along the main road from Arandas to is 2,166 mts. With deep red soil.
Fresh agave, acidity and green fruits follow.
Peppery, mellowing to named “Cremy”, fruit, mint dryness with mocha.
Very pale straw.
Bright agave fruit, cinnamon, custard, nutmeg and green olives.
Plums, anise, green olive brine, lively and deep at the same time.
Very light, pale gold, clean and brilliant.
Earthy, ripe agave with dry roundness, slight spice box notes, sweet pine resin, floral, ripe tropical fruits, cooked chili.
Round fruit play with dry spices, nutmeg hints of caramel, clean, natural, light and broad, not deep, earthiness and subtle oak persist on the finish.
Sweet molasses, butterscotch and ripe agave. It opens up to cooked pumpking and hints of peppermint.
Fresh, lively, round sweetness, subtle tropical fruits and some cinnamon.
Pale straw, thick.
Sweet agave nectar, rich custard with a slight accent of cinnamon and ripe tropical fruits.
Clean; sweetness balanced with dry notes. Earthy agave with apricots and accents of oak and nutmeg
Crystal clear and thick tears.
Spearmint chewing gum, over-ripe mango, lime zest, nutmeg, white pepper, powdered sugar, iodine, gooseberry, caraway seeds, orange marmalade.
Ripe tropical fruits in begin, anise, menthol, cereal, pink and green peppercorns, cream soda, arugula, toasted coffee, green Thai papaya, green banana finish.
Very pale and brilliant.
Lily blossom, peach, stewed plums, green tobacco, cotton candy, slight anise, eucalyptus, no oak present.
Begins with tangerine, lemon grass, notes of bread yeast, anise, black pepper and finishing with roasted pineapple, it’s like a basket of fruit and a bouquet of flowers. There’s a maddening cacao hint-or better yet carob- to the taste that delights.
Very pale straw color.
Creme brulee, unami, pomegranate, red fruit, hibiscus flowers, acetone, almond, wet cement on a rainy day, Christmas candied fruit, vanilla, hint of cinnamon, heated cooking oil , porcini, dried coriander seed.
Red stone fruits, BBQ sauce, meaty, slight caramel and wood, wet pine cinders, chocolate, pink pepper corns, vegetal, ‘green’ finish.
Buttery with fresh lively fruit, pineapple and lemon and herbs, anise, cloves and white pepper with green pine.
Complex balance of sweet and acidity, cooked agave, green grape skin, hits of pineapple, green apple, cloves and uncooked asparagus.
Very light straw color, bright.
Sweetness dominates while being balanced by acidity, hidden oak floats through, olive, cinnamon, lily blossom and marzipan are present.
Cooked sweet agave led, subtle oak comes and goes, peppermint, a wave of butter, unsweetened caramel continues, bright, fresh vegetal salad finish.
Very pale copper-like tint, thick with persistent tears/legs.
Muted oak and cedar, hints of vanilla, custard, citrus, black and tropical fruit.
Leads with sharp oak perfume, goes to subtle mescal –like smoke, spiciness and depth, finishes with bitter cacao, sherry and grass.
Cerrito de San Agustin is 2074m above sea level with deep red soil, rich in iron oxide. This rancho is near the municipality of Jesus Maria in Los Altos de Jalisco. The land was leased by the Camarenas for growing agave plants and they will not lease it again meaning it is unlikely we will see a Cerrito de San Agustin vintage in the future.
Bright and clear.
Round, red orchard fruit, banana, olive, sweet and acidity balanced.
First fruit, citrus, tangerine, then acidity, cinnamon, menthol, pepper, mint and cherry returns with dryness lingering -peppery attack, agave followed by vegetal notes, mellow goes to creamy fruit, finishes in mint dryness with coffee, cacao and fruit returns.
Pale straw, clean and clear, thick and viscous.
A pleasant caramel-vanilla sweetness punctuated by spearmint, aniseed, and poached pear notes.
Round and vegetal, with tobacco, juniper, and pine notes intermingling on the mid-palate. The toffee-like sweetness is balanced by white pepper spice. Notes of honey, fresh peaches and almonds (marzipan) also come through. The finish is lasting and on the spicy side: white pepper remains, with hints of roast red pepper and grilled nopal (cactus) peeking through.
Very pale straw brilliance, soft, thick and viscous.
Notes of lavender, orange marmalade, caramel, maple and oak with natural iodine acidity.
Subtle oak with dry fruit, leads to pepper and citrus, finishes dry, elegant with maple and coffee tones.
Cinnamon, peach, pear, pineapple, black pepper and pastry frosting with perfumed acidity.
Leads with dry, cognac -like perfume, austere fruit, clove, cinnamon, barn, goes to violets and jujube ending in toffee, cacao and roasted coffee bean, sensations alternate between sweet and dry as is typical of Tequila Ocho.
Cotton candy, ham [cured sweet meat], iodine, minerality, stewed red fruit, cilantro, lilac, gardenia, caramelized pineapple, sulky.PALATE
base and understated, round, soft, deep, assertive, maple, canteloupe, lilac, stewed peach, green, avocado creaminess.
Cooked agave perfume, spearmint chewing gum, wet earth, clove, green tobacco, white lily, chalky mineral notes.PALATE
Grapefruit pith, pink pepper corns, creamy, mint, bitter butterscotch, earthy raw greens.
La Rivera is 1650m above sea level with brown soil. It is near the Rio Lerma bordering the state of Michoacan. This rancho’s terroir is similar to that of the Tequila Valley. The agave took longer than usual to ripen and had a sugar content well above average.
Clear, bright, clean, good body.
Very aromatic, herbal and fruity, notable agave presence, pear, pineapple, citrus and slightly spicy.
Intense, some peppery notes with cooked agave very persistent , finishing sweet, orchard fruits, tangerine and orange blossoms, multilayered , complex, overripe agaves, sweet fruity roundness, extremely concentrated, goes on and on.
Bitter orange, green banana, white tea, crisp mineral chalkiness, lemon grass, straw and white peach.
Jasmine, peppermint, chamomile, raspberry, avocado creaminess, hazelnut, rosemary and green olives.
Nutmeg, raw artichokes, raw butternut squash, marzipan, stewed rhubarb, low fired clay, frankincense, parchment.PALATE
Baked red apple, followed by black pepper, dried lavender, magnolia flower, butterscotch, molasses, length is tannic.
Yellow fruit (pineapple), green banana, green olives, orange peel, orange blossom, white pepper, sea pool minerality, salty, flores de Santa Maria (Santa Maria flowers), Manzanita (chamomile blossoms), spearmint, cinnamon, toasted peanuts, marzipan, heated cooking oil, freshly cut grass, river stone minerality, earthy, raw jalapeno and in escabeche.PALATE
(The nose is well expressed in the palate) – yellow fruit sweet complexity, white pepper, spearmint, cut grass, earthy, chamomile finish, graphite, flan with sugar, caramel and egg yoke.
El Bajío is located in Jesus María municipality, around 7km east of Jesus María town at 2,170 to 2,175 meters elevation, with gentle slopes north to south. The name refers to land located in the lower part of a valley.
The agave harvested for this production was planted in 2012 & 2013 when the plants were one year old, therefore the agave was 6 & 7 years old at harvest and had an average weight of 20kgs with 27% sugar content.
Orange, ripe apricots, green olive, fresh cheese, butterscotch, brine, grape, green apple, red capsicum
Marzipan, vanilla, overripe pineapple, meat, salted caramel, white pepper, cinnamon, roasted almonds.
The field is located at 27 km east from Arandas, where a mountain range knows as “Cerro Grande” begins. Is so far the highest elevation agave field we have used for Ocho, at 2,290 meters above sea level. The rancho has mostly old cedar and oak trees around the land. The soil is typical of the Highland with red iron oxide and clay. Planted in 2013, at harvest the Agave plants were 7 years of age being fully mature.
Nose: Cooked agave, lemon peel, celery, sugar cane, fruit notes like guava and prune.
Palate: Mineral and earthy, black pepper, dried chili, fresh vegetables, arugula and peppermint. Demi sec and slightly salty.
Nose: Lively and crispy. Peppery, very citric, lemon tea, grass, wet soil, celery, fresh coriander, fruity notes at the end like pears and green apples.
Palate: Orange peel, black pepper, herbaceous and a subtle smokiness that rounds the palate. Nice cooked agave flavor in the aftertaste. Smooth and delicious, perfect to enjoy neat.