Rancho "La Canada" is located between two fields previously used for producing Tequila Ocho in earlier years (La Latilla to the North and La Laja to the South), on a hillside gently sloping southward, at an average elevation of 2,115 meters.
This terrain is full of small float rocks, often used in building fences. Its eastern boundary is marked by a ravine - the namesake of the ranch - which only carries water during the rainy season. Oak, ash, and holm oak trees grow along both sides of the ravine.
Handcrafted with heart, Tequila Ocho is one of the few tequilas still made slowly and artisinally, with the utmost respect for its raw ingredients. Every single field ("rancho unico") harvest captures the time and place where, and how, the agave grow - proof that "terroir" exists in tequila.
Harvesting: Once the agaves reach maturity, the harvesters (called jimadores) use a special tool called a coa to cut the leaves and extraxt the agave pinas (cores), which are then transported to the distillery.
Cooking: The pinas are slowly cooked in masonry ovens for 36 hours, then left in the oven another 12 hours to cool gradually.
Milling: After cooking, the agaves are crushed in a 5-step roller mill. Their fibers are crushed and washed with water to better extract the sweet agave juice.
Fermentation: The agave juice is placed into wooden vats for fermentation over an extended period of time, which adds complexity of the final product.
Distillation: Tequila Ocho is distilled twice. The second distillation occurs in a small, entirely copper still, inspired by the original stills of Carlos Camarena's great-grandfather. The resulting tequila is rich in aromas, complex flavors, and expressive character - with great body and a silky finish.
Aging: The Extra Anejo Single Barrel rests in well-sued American oak barrels for 3 years. These barrels are neutral enough to avoid overpowering the agave flavors, allowing the true essence of the agave to shine through.
Nose: Red apple, cinnamon, plum, dark chocolate, dried fruits, sweet and fresh hints of anise, along with pronounced sweet notes of vanilla.
Palate: Caramelized apples, black pepper, clove, roasted coffee, and orange peel. A sweet yet highly complex tequila.
