Tequila Ocho Single Estate Plata

AROMA: Notes of red apple, wet earth, clay, straw, bell pepper, jalapeño, with a distinctly herbal and fresh profile.
TASTE: Jalapeño peppers, bell pepper, salted peanuts, cooked “nopales” (prickly pear cactus) delicate hints of pineapple and a cooked agave finish.

La Coruña 2026

Named after a province in Spain after the marriage of Ms. Carmen Lucia Camarena, the younger sister of Don Felipe Camarena, La Coruña is a very rocky field surrounded by oak, pine, and fruit trees. The aroma of the flowering trees impart their influence on the agave grown there, resulting in tequila with zesty undertones and sweetness.

Tequila Ocho is one of the few tequilas still made in the slow, artisanal way with the utmost care and passion. With our commitment to honoring the Blue Weber agave plant, delivering maximum agave flavor and remaining 100% additive-free, our tequila is best enjoyed neat.

Many of our fields are located in Los Altos de Jalisco, around the city of Arandas, where the soil is rich and the tequilas produced here are softer, rounder and fruitier. The agaves grow in a healthy environment and are never harvested until each is overripe.

When the agaves reach maturity, after 7 to 10 years of growth, the 'jimadores' (harvesters), along with their tool called a 'coa' (sharp cutter), are responsible for cutting the pencas (leaves) in order to get to the heart of the plant, or piña. They are then brought to the distillery to be crafted into tequila.

Next, we slow cook the piñas in brick ovens for 48 hours to produce plenty of sweetness. Then allow them to sit in the oven for an additional 24 hours for cooling. After the roast, the agaves are crushed by a roller mill, shredding the fibers and pressing out the sweet agave juice from the piñas.

Fermentation technically begins as the agaves cool after roasting. Once crushed, the pressed agave juice is added to the wood vats, left to ferment for 100 hours through natural airborne yeast, which is present in the region.

Tequila Ocho is double pot-distilled, with the second distillation taking place in a very small, fully-copper pot still, modeled after Carlos's grandfather's original copper pot stills. The high contact with copper allows the still to naturally remove unwanted compounds from the liquid. Distilling slowly at low temperatures results in a flavorful tequila with a rich, full body and silky mouthfeel.

AGING:
Tequila Ocho's aged expressions rest in 200 liter American oak barrels, previously used for aging American whiskey. These barrels have had several previous fillings of tequila, rendering them more 'seasoned,' or mature. The result is a tequila not overly influenced by the oak, allowing for the agave profile to shine, simply kissed with a cooked agave note.