In 1937 the Camarena family started making tequila and they are one of the few families still making tequila in the slower artisanal way and all of their tequilas are 100% agave.
Carlos Camarena is an award winning, third generation Tequilero who proposed that Tomas Estes join him in making a tequila and Ocho was born.
Tomas is one of the most celebrated men in promoting tequila globally within his bars and restaurants (I'd like to take this moment to ask London bartenders to join me in a shot to remember La Perla, gone but not forgotten). The name Ocho (which translates to 8) has huge relevance and here's why... It was the 8th sample created for Tomas to taste, it takes ana create of 8 years for agave to ripen before harvest, it takes around 8kg of agave to make a litre of Ocho, it takes 8 days to turn agave into Ocho blanco, Carlos has 8 siblings and the Camarena's have made tequila for 8 decades.
The agave for Ocho is grown all over the Arendas area of Jalisco. The Jimadors cut all of the leaves from the heart of the plant 'pińa' which is then sent to the distillery. Only traditional brick ovens are used to slow cook the pińas at around 80-85 degrees Celsius for 48 hours they are then left to cool for a further 24 hours. The first 8 hours worth of juice is discarded as it can contain bitterness. The cooled agave is then put into the mill to extract the juices which are mixed with mineral rich water from the distilleries natural spring. 3,000 litre pine wood open top vats are used for fermentation mixing natural yeast and also airborn yeast & bacteria from the open tops. The double distillation process starts in 3,500 litre stainless steel pot stills and then through 300 litre copper pot stills done slowly at a low temperature allows a generous cut of heads & tails from which much of the flavour resides. The copper still is responsible for the mouth feel and some flavour. It is then aged in 200 litre neutralised American oak barrels for the minimum time allowed by law to retain as much agave essence as possible.
Nose - Pine, dry hay, oatmeal & mandarin blossom.
Palate - sweet agave, spiciness, grapefruit & tropical fruits. @tequilaocho #tequila #ocho