Tequila Ocho is a combination of the passion, experience, and knowledge between Tomas Estes and Carlos Camarena, resulting in the finest tequila possible.
Carlos Camarena is now a third generation tequila producer. He is one of the few that still make tequila in the slow, artisanal way.
The founder of Café Pacifico, El Nivel and La Perla Bars, Tomas Estes, has been selling and promoting tequila in his Mexican bars and restaurants since 1976, and has gained recognition and respect throughout the worldwide bar and spirits community for his work promoting tequila, agave spirits and Mexican culture around the world.
Tequila Ocho is the only SINGLE ESTATE TEQUILA on the market. Its agaves are harvested from individual single estates at varying altitudes in different micro climates – delivering vintages of tequila that differ in aroma and flavor one from the other, while still retaining Ocho’s distinguishable identity.
The ESSENCE of Tequila Ocho is “TERROIR”. “Terroir” is the French concept, often used in the wine culture that states that grapes take unique and distinctive characteristics from all the natural influences surrounding them. Because it takes the agaves 7-10 years to mature, each vintage will only be seen once a decade making each one rare and collectible.
Tequila Ocho is one of the few remaining tequilas to be made in the “Slow Food” manner as it:
•Is made slowly with pride and care at every step in the process.
•Uses only natural ingredients with no additives of any kind.
•Uses traditional methods like brick ovens for cooking the agaves, wooden vats for fermentation, and a small copper still for its final distillation.
•Celebrates diversity by creating single ranch batches of tequila each with its own character (individuality)
•States the exact location from which the agave comes
