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 añejo 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) are 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. The añejo is aged on the lower end of legal requirements for the category, only 12 months, in American White Oak ex-bourbon barrels likely sourced from Heaven Hill whisky brands.
Corralillos is the lowest altitude agave field that the brand has used thus far, 5,200 feet above sea level, and has clayish soil surrounded by fields used to grow corn and graze cattle.
This review is based on 14 months of multiple separate tastings using Denver & Liely Mezcal and Riedel Ouverture Tequila Flute glasses with varying aeration times.
COLOR: Light straw yellow
AROMA PROFILE: Sweet cooked agave & baking spices (cinnamon, nutmeg, cardamom), punchy citrus fruit notes (orange & lemon), caramel, vanilla, black pepper, minerality, earthiness, fresh herbs (rosemary), tobacco, florality, lighter oak/barrel notes & barrel spice.
PALATE: Punchy cooked agave & the baking spices from the nose + cloves & orange peel, dried fruits, rosemary, minerality, some salinity, white & black pepper, caramel, light vanilla, cacoa, & light oak/barrel notes.
FINISH: 10+ seconds
MOUTHFEEL: Medium-long viscosity (creamy/buttery/oily) 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 have several bottles of this vintage.
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