Produced by master distiller and agave rancher Carlos Camarena at distillery Tequilera Los Alambiques (NOM 1474) in Arandas in the Jalisco Highlands (Los Altos), this blanco is made from mature 7-10-year-old Blue Weber agave cooked and cooled for 48 hours in stone/brick ovens (hornos). The sugars (aguamiel) is extracted using a roller mill, fermented in open wood tanks for 100 hours using wild ambient yeast, is 2x-distilled in small copper pot stills, and is bottled at 80 proof (40% ABV) using natural spring water.
La Mesa is on a plateau 7,217 feet above sea level, has sandy, calcium-rich soil, and gets full sunlight. Over 100,000 agave plants with an average brix content of 29% were harvested.
The lote (batch) under review is 2504202301 (MQ2 09:14) and this review is based on 9½ months of multiple separate tastings using Denver & Liely Mezcal and Riedel Ouverture Tequila Flute glasses with varying aeration times.
COLOR: Crystal clear with shards of silver in the light
AROMA PROFILE: Middle Eastern sweet limes and citrus peel (orange and grapefruit) lead followed by roasted agave and baking spices (cinnamon, nutmeg, cloves), white & black pepper, minerality and salinity, herbal notes (mint), and slightly sour pineapple.
PALATE: Roasted agave sweetness and the baking spices from the nose followed by a kick of black pepper, citrus peel and juice (a mix of lime, grapefruit, orange), mint, hints of tropical fruit, and minerality and salinity.
Both the aroma and flavor profiles are earthy and musky full of roasted agave and fruity sweetness mixed with black pepper and the baking spices.
FINISH: 10+ seconds
MOUTHFEEL: Medium-long viscosity in the glass and on the palate.
VALUE: Tequila Ocho is widely available, well priced, and always reliable in terms of its quality.
ALWAYS ON SHELF/BUY AGAIN? Yes – I pick up new estates/vintages as they’re released to compare how the differences in terroir affect the final spirit.
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