Tequila Ocho is one of the absolute best made tequilas on the market today. Produced under the supervision of master distiller Carlos Camarena at distillery Tequilera Los Alambiques (NOM 1174) in Arandas in the Jalisco highlands, the brand uses only mature Blue Weber agaves 7-10-years-old. The harvested agaves are cooked in stone/brick ovens (hornos) for 48 hours and then cooled for a full 24 hours before the aguamiel (sugars) are extracted using a roller mill, fermentation using wild yeast in open wooden tanks for 100 hours, and 2x-distillation in small copper pot stills. This plata (blanco) is bottled at 80 proof (40% ABV) at the distillery.
La Mesa agave estate is located to the northwest of the distillery on a plateau 7,217 feet above sea level that gets a lot of sunlight and which has sandy, calcium-rich soil without any stones strewn in. The 2025 harvest yielded just over 100,000 mature agave plants with an average brix (sugar) level of 29%.
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