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Of The Earth
For The Earth
Nuestra tierra,
Nuestro espíritu
Ocho es y siempre será un tequila de finca única. En nuestro empeño por demostrar que el terroir existe en el agave, presentamos Terroir Select, una extensión de nuestro propósito fundacional que celebra la historia que el agave tiene que contar. Seguimos fieles a nuestro espíritu de finca única y ahora exploramos aún más el terruño de Blue Weber presentando agaves de más zonas de la Denominación de Origen Tequila.
Terroir Select complementa las añadas Single Estate de Ocho: dos caminos, una historia de lugar. Es el siguiente paso en nuestra exploración. Nuevas fronteras, misma alma.
Pure Terroir
Single Estate
Ocho’s founding idea is simple: one field at a time. Each field, or rancho, is harvested in its season, the agaves shaped by years under a single sky with the soil, sun, and microclimate unique to that plot.
Fields harvested for our single estate tequilas lie within the Jalisco Highlands’ golden triangle, where altitude and red earth lend their quiet power to Blue Weber agave.
Terroir Select
A new chapter for Ocho, born from our promise to prove terroir in tequila. Terroir Select deepens our exploration of terroir, one vintage at a time.
Each vintage is a single-region expression of agaves harvested from one of the eight recognized Tequila Denominations of Origin, rooted in the highlands across Jalisco and select areas of Michoacán and Guanjuato. Terroir Select brings the impact of terroir to wider and more diverse areas of elevation, soil, and microclimates, with nuances that speak in the glass.
Agua Nueva
At 2,015 meters above sea level roughly 10 miles southeast of Los Alambiques, Agua Nueva, or “new water,” takes its name from a natural spring that rises from the land and forms a small river crossing the ranch. Its flat, rock-free terrain bears the red soil characteristic of Los Altos and rests beneath full Highland sun. From this field came 270 tons of exceptionally mature agave, reaching an impressive 32% sugar content at harvest, well above the region’s typical 25–26%.
Plata
Aroma: Fresh mineral notes alongside citrus fruits, peppermint, black pepper and wet soil.
Palate: Herbaceous notes with black pepper, cooked agave and sea salt leading to minerality on the palate.
Capulín
Rancho Capulín lies 14km southeast of Los Alambiques next to a small hamlet known as “Capulín de Chavez," a name referencing the small fruit of the capulín tree.The gentle hillside sits at 2,180 meters (7,140 ft) above sea level with a small creek and agave fields fully exposed to sunlight with a continuous line of ash and oak trees.
With approximately 55,000 fully matured agave plants, the field is expected to harvest ~1,750 tons of agave, averaging 32kgs (70 pounds) piñas and a 30% sugar content.
Reposado
Aroma: Ripe pineapple, cooked agave, acidic fruits like green apple and kiwi, along with notes of honey, peppermint, condensed milk and hints of oregano.
Palate: Orange peel, grilled pineapple, cinnamon, black pepper and sea salt with slight minerality.
Cerrito de San Augstin
The hilly ranch of San Agustin is a special place for the Camarena family as it was where Don Felipe Camarena was born in 1897. At 6,500 feet, the landscape is undulated with a deep red soil of iron oxide. As this land was originally leased by the Camarena family to grow agave, we will likely not see another harvest from this field.
Plata
Aroma: A balance of sweetness and acidity with red fruit.
Palate: Tangerine citrus, cinnamon, and a minty, coffee finish.
Reposado
Aroma: Caramel-vanilla sweetness punctuated by spearmint.
Palate: Round and vegetal with tobacco, juniper and pine notes. Spicy finish.
Añejo
Aroma: Lavender, orange marmalade, and natural acidity.
Palate: Subtle oak with dry fruit leads to a dry, elegant finish of maple.
Extra Añejo
Aroma: Cinnamon, peach, and pear with perfrumed acidity.
Palate: Dry, Cognac-like perfume that alternates between sweet and dry.
Extra Añejo Single Barrel
Aroma: Dry and sharp perfume with hints of cedar and raisin.
Palate: Nutty with burnt vanilla.
Cerro del Gallo
Sitting at 6,807 ft above sea level across from Los Alambiques is Cerro del Gallo, home to more than 36 thousand agave plants. Sloping gently towards the south, Cerro del Gallo has rich, red soil full of iron and potassium. Agave plants harvested here had above a 28% sugar content, resulting in tequila with fresh, fruity notes.
Plata
aroma: Fresh basil, mint, and green apple.
Palate: Orange peel, sea salt, green notes.
Reposado
Aroma: Celery, lavender, anise and pomelo peel.
Palate: Floral, cooked agave, honey, and light coffee notes.
Cerro Grande
Named after the Cerro Grande mountain range, this field has the highest elevation (7,500 ft) of any field Ocho has harvested from. Old cedar and oak trees grow around the land in soil maintaining its rich, red characteristic with slightly more acidity. At the time of harvest, enough piñas were cut to produce 83,500 liters of tequila!
Plata
aroma: Cooked agave, lemon zest, celery, and sugar cane.
Palate: Earthy, black pepper, dried chili. Demi sec and slightly salty.
Reposado
aroma: Crisp, peppery, citric, and fresh coriander.
Palate: Herbaceous with a subtle smokiness that rounds the palate.
Añejo
Aroma: Roasted pineapple, very citric, tangerine and lemon juice. Green apple, lilies, cooked agave and sweet oak notes.
Palate: Fresh oak, pineapple, anise, orange peel. Round and full of flavor, nice citric and oak balance.
Corralillos
Located ~3 miles north of Lake Chapala, Corralillos sits outside of the Highlands at 5,100 feet, the lowest altitude ever used for Ocho. Specifically chosen to explore different terroir, Corralillos is mainly flat with clayish soil, where the agave thrived in full sunlight between cattle pastures and corn fields.
Plata
Aroma: Fresh and citric with ripe pinapple and lemon juice.
Palate: Silky and smooth with green tea, honey and orange peel.
Reposado
Aroma: Sweet with hints of fresh oak and roasted pear.
Palate: Cooked agave, citric fruit peel and a long rosemary finish.
El Bajío
Located in Jesús María County, El Bajío refers to the land located in the lower part of the valley, with gentle slopes north to south. The harvest took place in 2018, where agaves reached full maturity between 6-7 years old. Apricots, green apple, orange blossom and stone fruit are just some of the notable flavors to experience.
Plata
Aroma: Orange, butterscotch, and green apple.
Palate: Marzipan, vanilla, salted caramel, and roasted almonds.
Reposado
Aroma: Apricot, grapefruit zest, and orange blossom.
Palate: Coffee, white pepper, bitter almond and toffee.
Añejo
Aroma: Sweet notes of red fruits with slight acidity.
Palate: Slightly salty with minerality. Demi sec long finish.
Extra Añejo
Aroma: Cherries, red fruits, slightly acidic, oak, cinnamon and spices.
Palate: Sweet, spices, toasted oak, anise, nuts, almonds, herbaceous, black pepper and slightly mineral.
El Carrizal
Two miles Arandas, you’ll find El Carrizal, a 4.5-acre ranch surrounded by pine and elm trees. Originally nicknamed “La Langacha” (the strip) by Don Felipe Camarena, this thin strip of land sits at 6,500 feet and is known for its red soil and intensely sweet agave.
Plata
Aroma: Sweet floral Aroma with extra ripe agave.
Palate: Citrus, cinnamon, and almond with spearmint finish.
Reposado
Aroma: Strong floral presence and cooked agave.
Palate: Ripe agaved followed by fruit and a subtle oak presence.
Añejo
Aroma: Round red fruit with oak undertones.
Palate: Fruit and acidity balanced by spice and an earthy finish.
Extra Añejo
Aroma: Floral hints with salted caramel and cedar.
Palate: Thick, rich mouthfeel. Buttery with an oaky finish.
El Nacimiento
El Nacimiento (The Birthplace) gets its name from the natural spring where the water flows, or "gives birth," to the Agua Nueva River. Located in the center of the Golden Triangle of Agave, it is the largest field of Master Distiller Carlos Camarena. Agave harvested here were fully mature with a 30% sugar content.
Plata
Aroma: Green apple, pear, bitter orange, white pepper.
Palate: Grilled pineapple, rosemary, celery, and lime peel.
Reposado
Aroma: Cooked agave, caramel, rosemary, orange peel.
Palate: Cooked agave, orange peel, nut praline, rosemary.
Añejo
Aroma: Paprika, cinnamon, lots of spices, pumpkin, grilled pineapple, black tea. Fresh and tangerine peel, pumpkin seeds.
Palate: Cinnamon, maple syrup, roasted almonds, figs. Then red bell pepper, dry chiles, spices.
Widow Jane Reposado Barrel Select
Aroma: Sweet notes of caramel, corn cake, vanilla, raisins, and orange peel.
Palate: Orange, salty caramel, cooked agave and hints of cinnamon.
Widow Jane Añejo Barrel Select
Aroma: Subtle floral and rich notes of cherries, cooked agave, dark chocolate, caramel, coffee, and roasted almonds.
Palate: Oily, salty caramel, fresh oak. The finish is slightly salty with plenty of cooked agave notes.
El Pastizal
Previously, El Pastizal was used as a grassland to feed cattle, thus where its name originated. The land here is full of rich, red soil and organic material due to its usage as a pasture for cattle. In 2021, it was the second time agave had ever been harvested from this field.
Plata
aroma: Intense cooked agave, brown sugar, and tropical fruits.
Palate: Cooked agave, apple peel, black pepper, and green olives.
Reposado
aroma: Intense cooked agave, fresh grass, and a hint of caramel.
Palate: Smooth with notes of seasoned oak, orange peel, and cooked agave.
El Pedregal
El Pedregal (piece of rocky land) is formed by two rocky hillsides forming a 'V' shape with a small river running between them. At a 6,700 ft elevation, El Pedregal is southeast of La Alteña Distillery
Plata
Notes: Herbaceous with parsley, sea salt, grilled pear, and kale.
Palate: Smooth and sweet earthy notes of cooked agave with dry fruits, and tamarind.
El Puertecito
Sitting at 7,000 feet right in the heart of the highlands is El Puertecito, the highest elevation agave field owned by the Camarena family. Among the fields, you’ll find oak and cedar trees, along with Mexican native trees huizache and tepame. Their shade shields the agave, preventing them from getting too hot in the summer.
Plata
Aroma: Peppery with slight cedar hints and fennel.
Palate: A touch of smoke with spearmint, chestnut and butterscotch.
Reposado
Aroma: Dry vanilla extract with custard and almonds.
Palate: Floral lily notes with butterscotch and banana.
Añejo
Aroma: Roasted chestnuts with grapefuit and caramel.
Palate: Oaky with stewed fruit and a cooked greens finish.
El Refugio
El Refugio (the refuge) is known for its bright red oxide soil and natural cactus wall that surrounds the field. Within the land itself are many undulating contours, giving a variety of positions for agave to grow and flourish. Tequila produced here contains sweet agave notes and subtle accents of brown sugar, caramel, and tropical fruit.
Plata
Aroma: Fruity notes of pomegranate, guava and grapefruit.
Palate: Leads with sweet agave with a slight spice and dryness.
Reposado
Aroma: Evergreen mint with pine and mandarin blossom.
Palate: Subtle accents of brown sugar and orange spice with hints of oak.
Añejo
Aroma: Toffee, caramel and red fruits.
Palate: Sweet toffee, coffee cake and caramel.
Extra Añejo
Aroma: Earthy with slight notes of cedar and peach.
Palate: Cacao, coffee, and toffee.
El Tesorito
At 2,175 meters above sea level, El Tesorito, or “little treasure,” lies east of Jesús María, near the ancestral home of the Camarena family. Much of this deep, red and smooth Highland soil had not grown agave for more than 20 years, resting instead beneath corn and cattle. Here, more than 100,000 agaves matured for seven years before harvest. Even during the rains, when water naturally dilutes their sugars, the plants reached an average of 40kgs (88 pounds) and an exceptional 28% fermentable sugar content, revealing the richness of this remarkable land.
Plata
Aroma: Cilantro, green pineapple, wet earth, pink peppercorn, cardamom, and lemon zest.
Palate: Abundant cooked agave, toasted corn, orange zest, and sweet notes of milk caramel (cajeta).
El Tigre
Southwest of Arandas in Atotonilco is El Tigre (The Tiger), a field known for its colorful bougainvillea plants by the main road and its towering oak and cedar trees towards the south. Piñas harvested here were small but sweet with a 33% sugar content . El Tigre was also the first field to be produced at Los Alambiques.
Plata
aroma: Mineral notes with black pepper, parsley and wheat.
Palate: Slightly dry with white pepper, grapefruit peel, dry chiles and a light smokiness.
Reposado
aroma: Sweet with citric notes and a light smokiness.
Palate: Cooked agave with black pepper, rosemary, fresh oak, and wheat
El Vergel
Southwest of Arandas you will find El Vergel (the orchard), a field that was once thought unsuitable for agave growing due to the climate. With an altitude of ~6,500 feet and rich in iron-filled soil, we're proud to say agave was harvested from this field in 2007 and 2018, producing tequila with bright, clean notes.
Plata
Aroma: Sweet with poached pear, apple compote, tangerine, and cooked agave.
Palate: Herbaceous with a long finish of cherry, tannins and a chewy toffee mouth feel.
Reposado
From 2007:
Aroma: Cooked agave with fruity notes and slight oak.
Palate: Good body with notes of vanilla, cinnamon and cloves.
From 2018:
Aroma: Cooked agave, pears, and acidic notes.
Palate: Minerality with black pepper, jalapeño and orange peel.
Añejo
From 2007:
Aroma: Druied fruits with wood and hints of cinnamon.
Palate: Thick and smooth opening with cinnamona and brown sugar. Coffee finish.
From 2018:
Aroma: Celery, kale and spearmint.
Palate: Strong herbaceous notes with slight smoke and a long finish of cooked agave.
Extra Añejo
From 2007:
Aroma: Fruity with delicate vanilla and olive brine acidity.
Palate: Cooked agave layered with toffee, almonds, and brioche.
From 2018:
Aroma: Apple cider, cherries , and fresh grass.
Palate: Complex floral notes and fresh oak with salted peanuts and dark chocolate.
El Zapotito
Just under one mile in a straight line from Los Alambiques is El Zapotito, named after the presence of a single "zapote blanco" (Casimiroa Edulis) tree, which was once widely used in pre-Hispanic medicine. Sloping south, this field is 6,752 feet above sea level, with some scattered trees, medium-sized stones and the typical red clay of Los Altos de Jalisco. For decades, this sun-exposed field was exclusively used for cattle pastures, making this harvest the first and only time agave was planted here.
With approximately 54,000 agave plants, our yield was close to 1,200 tons, with each piña averaging 48.5 pounds and a high sugar content of 31%.
Plata
Aroma: Cooked agave with sweet potato, chamomile tea, honey and light anise.
Palate: White pepper, dark chocolate and dried fruits with a very sweet finish.
Reposado
Aroma: Nuts, dry fruits, cinnamon and coffee grains with strong notes of toffee and subtle herbal rosemary.
Palate: Floral heavy wih sweet notes of cooked agave, dry fruits, and light oak.
Añejo
Aroma: Cherries, plums, and roasted coffee alongside notes of wood shavings, dark chocolate, chamomile, and orange blossom. Subtle hints of tobacco and smoke lead to a bright citrus finish of lemon peel.
Palate: Lots of cooked agave layered with caramel, roasted coffee, lemon peel, green pineapple, and damp wood with a rich dark chocolate finish.
La Cañada
Just a short drive northeast of La Alteña Distillery is La Cañada (The Creek), aptly named from the creek located on the eastern border which only carries water during rainy season. Amongst the rich, red soil, you will find a multitude of small flat rocks and both cedar ash and oak trees at its sides.
Plata
aroma: Fresh and citric, green guava, strawberry, and rosemary.
Palate: Pine pepper, orange peel, anise, and peppermint.
Reposado
Aroma: Green apple, white pepper, anise, cardamon, rosemary, fresh herbs, light caramel.
Palate: Slightly smoky. Roasted peanuts, black pepper, hints of cinnamon and coffee.
Añejo
Aroma: Sea salt, milk chocolate, coconut, vanilla, caramelized nuts, cherries, anise, cinnamon and hints of pepper.
Palate: Spices, earthy, dry wood, peppery and smoke notes. Orange peel and dark chocolate.
Extra Añejo
Aroma: Red apple, cinnamon, plum, dark chocolate, dried fruits, sweet and fresh hints of anise, along with pronounced sweet notes of vanilla.
Palate: A sweet yet highly complex tequila with notes of caramelized apples, black pepper, clove, roasted coffee, and orange peel.
La Coruña
Named after a province in Spain after the marriage of Ms. Carmen Lucia Camarena, the younger sister of Don Felipe Camarena, La Coruña is a very rocky field surrounded by oak, pine and fruit trees. The aroma of the flowering trees impart an influence on the agave grown there, resulting in tequila with zesty undertones and sweetness.
Plata
Aroma: Notes of red apple, wet earth, clay, straw, bell pepper, jalapeño, with a distinctly herbal and fresh profile.
Palate: Jalapeño peppers, bell pepper, salted peanuts, cooked “nopales” (prickly pear cactus) delicate hints of pineapple and a cooked agave finish.
La Estancia
Located in San Diego de Alejandria, La Estancia (The Stay) is a hilly 17-acre field located 6,095 ft above sea level. Its terrain is known more for its gray soil as a result of its calcium-rich limestone and organic matter, resulting in piñas weighing an average of 50 pounds and a higher-than-average sugar content.
Plata
aroma: Pineapple, lemon tea, and cardamom with hints of anise.
Palate: Cooked agave, lime peel, and dry fruits with a long finish.
Reposado
Aroma:Rosemary, thyme, black pepper, peppermint. Cooked agave and sweet potato, ripe fruits, brown sugar and honey
Palate: Cinamon, tamarind, subtle smoke, olive oil, roasted peanits, black pepper and bell peppers.
Añejo
Aroma: Minty, green and aromatic notes of wet soil, spices, thyme, and rosemary.
Palate: First sips give way is intense minerality followed by sweet notes like condensed milk, cooked agave, dried fruits, lemon peel, pepper and mint.
Extra Añejo
Aroma: Cacao, cherries, caramel, honey, vanilla, and coffee unfold in layered aromas, complemented by fresh notes of mint, rosemary, and orange blossom.
Palate: Candied pecans, hazelnuts, roasted coffee beans, lightly smoked wood, and rich milk caramel come together with delicate floral undertones. A beautifully balanced and exceptionally rounded tequila, with a silky, oily texture that lingers gracefully.
La Ladera
Facing west, La Ladera (The Hillside) is an 86-acre field with a 7,000 ft. elevation. The land is a rocky slope with shallow red mineral soil. Due to its terroir, agave plants harvested here have a below-average weight, however, the sugar content maintains high resulting in sweet notes.
Plata
Notes: Citric and sweet with light notes of vanilla and cinnamon.
Palate: Earthy with notes of orange peel, and pink pepper.
Reposado
Notes: Salted caramel, green guava, celery and peppermint.
Añejo
Aroma: Artichoke, toasted sesame seeds, dry fruits, orange peel, green pineapple. Earthy and mineral.
Palate: Anise, toasted oak, intense coffee, orange peel, black pepper and peppermint.
Extra Añejo
Aroma: Cherries, dark chocolate, salted caramel ice cream, prunes, raisins and intense notes of fresh oak.
Palate: Cooked agave, roasted coffee, caramel, nuts, honey, orange peel and fresh oak.
La Laja
La Laja is a treeless field appropriately named after the type of flat stone found here. Facing south, it was cultivated for the first time in 2019, as it was previously used to grow grass to feed cattle. Tequila produced from this field is sweet on the palate with cooked agave and a slight smokiness.
Plata
aroma: Cooked agave, caramel, and leather with subtle pepper notes.
Palate: Slightly smoky with notes of cooked agave, minerality, and pink pepper.
Reposado
aroma: Fresh and citric with slight pepper and some vanilla.
Palate: Sweet toffee, fresh wood, green olives, and rosemary.
Añejo
Aroma: Almonds and pecan nuts, fresh oak, caramel. Herbal notes like rosemary and pepper. Green apples and lemon drops.
Palate: Oak, dry fruits, roasted coffee, black pepper and orange peel. Salty caramel, rosemary and oregano. Long and complex finish.
Extra Añejo
Aroma: Apple juice, grapes, cantaloupe, strawberries, fresh wood, flan, roasted nuts and honey. It is a very fruity and aromatic tequila.
Palate: Cooked agave, honey, oak, hazelnuts, candied nuts and lots of caramel. Slightly dry and very smooth.
La Latilla
La Latilla has been in the Camarena Family for 30 years, first used for grazing cattle and sheep. Along with agave, it is home to mature cedar and oak trees. Expressions distilled from La Latilla features notes of sweet fruit like apricots, berries and peaches with a harmonious balance of bolder flavors.
Plata
Aroma: Strong notes of roasted agave and red earth.
Palate: Sweet fruity entry with a rich mouthfeel and a dry ‘green’ finish.
Reposado
Aroma: Bright agave perfume balanced with leather and nutmeg.
Palate: Bright entry with a dark brown sugar finish.
Añejo
Aroma: Wood, cinnamon and burnt caramel.
Palate: Round and sweet with black pepper, vanilla, and cacao.
La Loma
In the center of the Golden Triangle of Agave is La Loma (The Hill), a 25-acre field that gently slopes east. Agave planted here are oriented north to south to receive optimal sun exposure. Piñas harvested here were fully mature , exhibiting a higher-than-average sugar content of 31.2%.
Plata
aroma: Green leaves like eucalyptus and mint. Slighty smoky.
Palate: Green banana and roasted corn. Balance and round finish.
Reposado
aroma: Herbal notes with raw agave, orange peel, and apricot.
Palate: Sweet, intense cooked agave, vanilla, chocolate. Demi sec finish.
Añejo
Aroma: Fresh and citric, pineapple, celery and parsley. Cardamom, pepper and spices. Cooked agave, smoky notes, earthy and mineral.
Palate: Sweet and smoky, white pepper, cardamom, toasted oak and fresh wood. Herbaceous and very mineral.
La Magueyera
La Magueyera named after agave itself is located near the border of Michohoacán on Río Lerma. This slightly sloping land features a terroir similar to the Tequila Valley with a gray-like soil. Since 1963 when the first agaves were planted, this field was only harvested three times, twice under Carlos Camarena.
Plata
Aroma: Sweet, fruity notes of mango and orange marmalade.
Palate: Ripe tropical fruits lead to a peppery body and a green banana finish.
Reposado
Aroma: Blossoms with slight anise and eucaplyptus.
Palate: Tangerine, lemongrass, and a roasted pineapple finish.
Añejo
Aroma: Red fruit, hibiscus and buttery notes.
Palate: Red stone fruit is apparent with slight caramel and a ‘green’ finish.
Extra Añejo
Aroma: Floral and fruity rose petals, dates and raisins.
Palate: Enhanced cooked agave leads to white pepper and wood finish.
La Mesa
La Mesa, "the table," sits at 2,200 meters above sea level on a high plateau 12.5km (~7.5 miles) northwest of Los Alambiques. The land slopes gently south, with pale gray, lightly sandy soil rich in calcium and nearly free of rock. With few trees to cast shade, the agaves spend their years beneath the generous Highland sun. More than 100,000 plants matured here for seven years before harvest, averaging 33kg (72.6 pounds) with an impressive 29% fermentable sugar content.
Plata
Aroma: Lime peel, green pineapple, mint, rosemary, basil, bell pepper and tropical fruits. Sweet and fresh.
Palate: Pomelo juice, orange, lime peel, fresh mint. Very mineral and earthy.
La Mula
La Mula (The Mule) is part of the original ranch of Don Felipe Camarena. With an elevation of 6,800 ft, the land is almost flat with no other trees or vegetation growing. The agave were originally planted north-south direction to receive full sun exposure, resulting in piñas with a magnificent sugar content making up 30% of its weight.
Plata
Aroma: Fruity with notes of sweet potato, peaches, and grilled apples.
Palate: Sweet tropical notes, cooked agave and overripe peaches.
Reposado
Aroma: Coffee, roasted almonds, candied nuts, light notes of vanilla and green pineapple.
Palate: Sweet, dry fruits, fresh oak, cooked agave. Very silky and smooth.
Añejo
Aroma: Nutmeg, pine nuts, praline, bitter chocolate, cinnamon, cooked agave, cooked red apples, cardamom, chai tea.
Palate: Red apples, lots of cooked agave, fresh ginger, sea salt and light black pepper.
Extra Añejo
Aroma: Candied nuts, roasted almonds, caramel, cooked agave, cinnamon, cardamom and citric notes like orange peel.
Palate: Coffee, fresh oak, nuts, light black pepper, anise, dried apples.
La Rivera
With a terroir similar to the Tequila Valley, La Rivera is shorter in elevation. Agaves grown here were harvested in 2007 at nine years old with a well-above-average sugar content. This resulted in a herbal and fruity Ocho Plata with intense peppery notes and a fruity roundness.
Plata
Aroma: Herbal and fruity with cooked agave.
Palate: Intense pepper with a sweet finish of orchard fruits and orange blossoms.
Laguna Colorada
At 1,824 meters above sea level, Laguna Colorada lies near Tepatitlán in the municipality of Acatic. Its nearly flat, rock-free terrain bears the red earth characteristic of Los Altos, with lightly clay-rich soil and natural deposits of iron and potassium. Beneath an open sky, the agaves receive generous Highland sun. After spending their first year beside the mother plant and six more rooted in this field, some 48,000 mature agaves were harvested, averaging 43.5kg (95.7 pounds) with 24% fermentable sugars.
Plata
Aroma: Bitter orange, tamarind, fresh cilantro, and light spices such as pepper and clove.
Palate: A very fresh tequila with notes of cardamom, white pepper, and ginger and orange, along with prominent cooked agave.
Reposado
Aroma: Saline water, green leaves, rosemary, and cinnamon. Highly floral, reminiscent of jasmine and lavender.
Palate: A very silky tequila with subtle hints of fresh wood, cooked agave, green tea, ginger, and abundant cinnamon.
Las Águilas
Las Águilas (the Eagles) was named after the eagles that nested in trees along the property. The year 2017 marked the second time since 1965 the rancho was used to grow and harvest agave. A small percentage of plants on this field were left to grow the quiote (the long, flowering stalk that shoots up from the agave plant signaling the end of its life cycle) as part of the Bat Friendly Program that Tequila Ocho is proud to participate in.
Plata
Aroma: Macadamia nut, tart cassis, nutmeg and pink peppercorn.
Palate: Dry with notes of whiipped cream, white chocolate, and black pepper.
Reposado
Aroma: Grilled peach, caramel, and molasses.
Palate: Pineapple, maple syrup, coffee, and white pepper.
Añejo
Aroma: Toasted almonds, dried pineapple, and lemongrass.
Palate: Red berries, brioche toast, violents and a hint of rose.
Extra Añejo
Aroma: First notes lead with freshness and green followed by tobacco and black pepper. Then, sweet notes of caramel, cooked agave, butterscotch and hints of white chocolate rise.
Palate: A well-balanced tequila with both sweet and herbaceous notes like cinnamon, anise and black pepper followed by oak, coffee and salty caramel.
Las Pomez
Las Pomez, is a large field named after the porous volcanic stones in the surrounding lands. At approximately 7 hectares, agave plants were first planted in 1999, oriented from east to west, with more than 20,000 agave plants to-date. The iron-rich soil along with the hyper-ripeness of the agave imparted a very special sweetness to the tequila.
Plata
Aroma: Sweet molasses, butterscotch and ripe agave.
Palate: Lively with round sweetness and subtle tropical fruits.
Reposado
Aroma: Sweet agave nectar with a slight touch of cinnamon.
Palate: Clean. Sweetness balances the dry notes.
Las Presas
Once belonging to Carlos Camarena’s great-grandfather, Las Presas (the dams) sits at an altitude of 7,100 feet with rows of agave oriented north to south. The field was harvested in 2018 and produced tequila with citrus notes of ripe mandarin and burnt orange zest.
Plata
Aroma: Clove, cardamom, ripe pineapple and violet flowers.
Palate: Sweet with guava and ripe mandarin. White pepper and cooked artichoke.
Reposado
Aroma: Toasted coconut, allspice and hazelnut.
Palate: Tannic with notes of leather, burnt orange zest and white pepper.
Añejo
Aroma: Citruz zest, ripe mango, black tea and butter cream.
Palate: Sweet with notes of ripe kiwi and green gapes. Minerality.
Extra Añejo
Aroma: Cherries, anise, dark chocolate, sherry, oak and plantain, coffee beans, and red fruit compote.
Palate: Oak, anise, dry fruits such as almonds and pine nuts, cherries, toffee, black pepper and cinnamon. Well balanced.
Las Raíces
Las Raíces (the roots), located 7.5km east of Los Alambiques, is a gentle hillside sloping south with an altitude of 7,145 feet. It has a small forest of ash, oak, and poplar that divides the property in two. The soil is the typical red clay of Los Altos, full of iron and potassium, and in the last 25 years, agave has only been planted twice. With approximately 142,000 fully matured agave, this ranch is the largest ever used for Tequila Ocho production. The yield for 2024 is estimated at 3,500 tons with an average piña size of 55 pounds and a 32% sugar content.
Plata
Aroma: Fruity and fresh with notes of green pineapple, olive oil and peppermint.
Palate: Very citric with notes of lime peel paired with earthy, light notes of pepper and rosemary.
Reposado
Aroma: Anise, green olives, and fresh rosemary with light wood notes.
Palate: Dry and slightly salty with an intense wood flavor mixed with orange peel and white pepper.
Barrel-Proof Reposado
Aroma: Rich notes of cacao and milk chocolate alongside apples, cinnamon, prunes, red fruits, cardamom, sandal, tobacco, leather and pink pepper.
Palate: Coffee, cacao, tobacco, cooked agave and candied apples with hints of rosemary and smoky cinnamon leading to a long aftertaste.
Loma Alta
Loma Alta (high hill) sits roughly at an altitude of 6,700 feet where agaves are planted from east to west to take advantage of the southern orientation of the field. Soil here is rich in iron and potassium leading to tequila with sweeter, creamier notes of marzipan, vanilla and even crème brûlée.
Plata
Aroma: Citrus notes of orange blossom and a slight minerality.
Palate: Balanced fruity and acidic flavors like grapefuit and pineapple.
Reposado
Aroma: Earthy with notes of wet woodland and dates.
Palate: Sweet cooked cranberry and vanilla with a bitter cacao finish.
Añejo
Aroma: Red apples, cherries, ripe raspberries, anise, toasted nuts, hints of coffee and dark chocolate.
Palate: Oak, toast bread, cherries, chocolate, coffee, milk caramel and spices at the end. A very complex tequila with a long, luxurious finish.
Los Alambiques
Bienvenidos to Los Alambiques, the official home of Tequila Ocho, situated on a hill overlooking the heart of Arandas in the Highlands of Jalisco. In addition to our distillery, Los Alambiques also houses La Cantina de Don Tomas and a culinary experience with our very own restaurant, Ocho Agaves.
Los Corrales
Roughly translated to “place to keep livestock,” Los Corrales sits at just over 7,100 feet where the soil is deep red and smooth. Agave plants were harvested after 9 years with the best possible acidity. Out of nearly 21,000 agave planted here, 86% were harvested to make tequila with an earthy palate and hints of cocoa.
Plata
Aroma: Lively with fresh agave and tropical fruits.
Palate: Peppery intro followed by vegetal notes and creamy fruit.
Reposado
Aroma: Bright agave with cinnamon, custard and nutmeg.
Palate: Lively and deep with plums, anise, and green olive.
Añejo
Aroma: Earthy with sweet pine resin and cooked chili.
Palate: Clean, natural and light with a subtle oak finish.
Añejo Single Barrel
Aroma: Rich and creamy with coca and warm citrus notes.
Palate: Full palate with a silky creaminess and an herbal finish.
Los Fresnos
Adjacent to La Alteña (the distillery where Ocho was originally produced) is Rancho Los Fresnos, named after the Fresno oak trees which grow on the ranch. In 2013, more than 20,000 piñas were harvested to make tequila, which produced peppery notes throughout.
Plata
Aroma: Fresh cracked pepper, cooked agave and nutmeg.
Palate: Hints of pineapple and grass with a green olive finish.
Reposado
Aroma: Extra ripe cooked agave with butterscotch and toffee.
Palate: Hints of mint, caramel, toffee and minerality.
Añejo
Aroma: Green tropical fruits with hints of honey and smoke.
Palate: Mild pepper with underlying smoke and a candied fruit long finish.
Los Mangos
Nestled along the Rio Lerma is Los Mangos, the furthest field from Aranadas, surrounded by mountains and hillsides with agave fields. Originally named after the land that grew both mango and cherry trees, Los Mangos has a terroir that is similar to that of the Tequila Valley with dark brown and black soil.
Plata
Aroma: Buttery with fresh lively fruit and white pepper.
Palate: Complex balance of sweet and acidity with cooked agave and pineapple.
Reposado
Aroma: Sweetness balanced by acidity and hidden oak.
Palate: Cooked sweet agave with subtle oak and a vegetal finish.
Añejo
Aroma: Muted oak and cedar notes with hints of vanilla.
Palate: Leads with sharp oak with subtle smoke and a bitter cacao finish.
Los Nopales
Named after the wild prickly pear cactuses found along the property, this field originally belonged to Carlos Camarena’s grandfather, Don Felipe Camarena. In 2017, the land was used to grow and harvest agave for the first time in 35 years. Tequila produced featured bright aromas and notes of almond, chamomile, and mocha.
Plata
Aroma: River stone minerality with fresh cut grass, orange blossom, and pineapple.
Palate: Complex with notes of sweet yellow fruit and caramel.
Reposado
Aroma: Caramel, cooked agave, butter, rosemary, orange peel, hints of coconut and black pepper.
Palate: Nut praline, orange peel, grilled vegetables, rosemary, cooked agave and spices.
Los Patos
Named appropriately after the duck pond it’s located next to, Los Patos is located west, in the direction of Mexico City. The field is on a hill sloping to the west sitting at 7,200 feet. Agave harvested here were 7 years old, producing tequila with herbal notes of jasmine, chamomile and lavender.
Plata
Aroma: Bitter orange, green banana, and white tea.
Palate: Jasmine, peppermint, chamomile and rosemary.
Reposado
Aroma: Raw notes of artichoke and butternut squash with nutmeg and marzipan.
Palate: Tannic with notes of baked apple, black pepper, and dried lavender.
Añejo
Aroma: gardenia blossoms, lime zest, guava, anise, milk chocolate, eucalyptus, butter, jasmine, honeysuckle, basil and melon. Palate: clarified butter, earthy minerality and salinity, raw corn, nopal, green peppercorn, honey sweetness and cinnamon finish.
Mesa Colorada
Mesa Colorada (Red Table) is a flat field locatop atop a hill 6,225 ft above sea level in the Highlands of Jalisco. While its name is a reference to the rich, red soil native to these lands, Mesa Colorada is also surrounded by volcanic gray clay, adding to its terroir. Agave piñas harvested here averaged 33 pounds with a high sugar content of 31%.
Plata
aroma: Cucumber, celery, cooked agave, lavender, orange peel.
Palate: Agave, black pepper, fresh herbs, and dry fruits.
Reposado
Aroma: Roasted peanuts, wood and smoke.
Palate: Slightly smoky with fresh herbs, ginger, and minerality on the finish.
Añejo
Aroma: Notes of cinnamon, dried fruits, milk chocolate, light pepper and caramel.
Palate: Black pepper, rosemary, toasted peanuts, orange peel and lots of cooked agave.
Extra Añejo
Aroma: Cooked agave, cherries, dark chocolate, lemon peel, with citrus and floral notes followed by hints of rosemary and lemon tea.
Palate: Spearmint, black pepper, grapefruit peel, coffee, and olive oil with aa lingering finish of sweet cooked agave and honey.
Mirandillas
Named after the small town it resides in, Rancho Mirandillas sits at 5,200 feet above sea level, making it the lowest altitude field ever used for Tequila Ocho production. Mirandillas is fully exposed to sunlight, and its terroir is flat with small stones and a deep gray clay soil. As this area is mainly used for growing corn and sorghum, it was the first time in more than 50 years the field was used for agave.
This year's harvest yielded 2,200 tons from 63,000 fully matured agave plants, weighing an average of 78 pounds with a very high sugar content of almost 31%.
Plata
Aroma: Very floral with notes of rose water, eucalyptus and honey with intense cooked agave.
Palate: Cooked agave, orange peel, grapefruit juice, rosemary and light anise.
Reposado
Aroma: Floral alongside rich notes of cooked agave, almonds, pralines, and condensed milk.
Palate: Roasted pineapple, sea salt, tobacco, praline nuts, and coffee.
Plata Puntas
Aroma: Cooked agave, dried fruits, and salted chocolate.
Palate: Cacao spiciness, butterscotch, and a long, creamy finish.
Añejo
Aroma: Red apple, cinnamon, clove, juniper, caramel, cooked agave, and light notes of grilled pineapple.
Palate: A very sweet and slightly floral tequila with notes of ripe fruits like peach, prunes, red apples, and pineapple, along with notes of roasted nuts and a light hint of pepper and cardamom.
Mirandillas
Named after the small town it resides in, Rancho Mirandillas sits at 5,200 feet above sea level, making it the lowest altitude field ever used for Tequila Ocho production. Mirandillas is fully exposed to sunlight, and its terroir is flat with small stones and a deep gray clay soil. As this area is mainly used for growing corn and sorghum, it was the first time in more than 50 years the field was used for agave.
This year's harvest yielded 2,200 tons from 63,000 fully matured agave plants, weighing an average of 78 pounds with a very high sugar content of almost 31%.
Plata
Aroma: Very floral with notes of rose water, eucalyptus and honey with intense cooked agave.
Palate: Cooked agave, orange peel, grapefruit juice, rosemary and light anise.
Reposado
Aroma: Floral alongside rich notes of cooked agave, almonds, pralines, and condensed milk.
Palate: Roasted pineapple, sea salt, tobacco, praline nuts, and coffee.
Potrero Grande
Roughly translated to “large place to keep horses,” Potrero Grande was originally the land of Carlos Camarena’s grandfather. Surrounded by cactus on mostly flat land, fully mature plants were harvested at six years old and used to make tequila for the 70th anniversary of the family business.
Plata
Aroma: Minerality with stewed red fruit and floral notes.
Palate: Round, soft and deep with notes of maple and canteloupe.
Reposado
Aroma: Cooked agave notes with clove, white lily and wet earth.
Palate: Cremy with notes of earthy raw greens and butterscotch.
Potrero Grande
Potrero Grande, roughly translated to big area dedicated to the raising of horses, is a field close to San Agustin, the ex-hacienda of the Camarena family. The terrain is mostly flat without rocks, but rich in deep, red soil. This harvest yielded fully mature agaves with an average piña weight of 90 pounds and a high sugar content.
Plata
Aroma: Fresh and citric with green apples, tamarind and lime juice.
Palate: Light smoke and earthy notes like rosemary and flowers with a silky mouthfeel.
Reposado
Aroma: Hints of maple, lemon juice, honey and light agave.
Palate: Sweet and silky with mint, lemon tea, and cooked agave.
Añejo Old Fitzgerald
Aroma: Toasted coconut, nuts, cherries, dark chocolate, wheat, maple syrup, roasted pineapple and a light minerality.
Palate: Coffee, toffee, toasted oak, orange peel and lots of cacao.
Puerta del Aire
Just 2 miles northeast of La Alteña, Puerto del Aire is known for its gentle slope of the land and fully mature agave at 7 years old, producing tequila with herbal notes of fresh-cut grass, basil and eucalyptus.
Plata
Aroma: Round spices with floral notes of lily and rose water.
Palate: Sweet notes of molasses, brown sugar, and coffee.
Reposado
Aroma: Lime zest with a salinity of green olive.
Palate: Fresh cut grass and hazelnut with a mild spicy finish.
Rio Lerma
Río Lerma, the second Terroir Select vintage, brings together agaves from five fields between Ayotlán and Yurécuaro, where the river forms a natural border between Jalisco and Michoacán. At an average elevation of 1,540 meters, the region is defined by gray sedimentary soils, warm, dry days, and a distinct rainy season. Here, agaves develop shorter, thicker fibers and generous sugars. More than 4,000 tons of mature agave were harvested, averaging 29% fermentable sugar content.
Plata
Aroma: Aromas of cooked vegetables, ripe red apple, dried fruits, and roasted peanut are complemented by notes of seawater and pronounced minerality.
Palate: Ripe pineapple, lemon peel, and cranberry unfold across the palate, followed by a subtle hint of menthol that adds freshness to the finish.
Reposado
Aroma: Notes of orange and dark chocolate, orange blossom, and grilled pineapple with black pepper and dried nuts.
Palate: Cooked agave and orange zest followed by delicate notes of black pepper, and toasted walnuts.
Plata Puntas
Aroma: Guava and green pineapple, kiwi, apple, white pepper, olives, and bell pepper. Well-balanced sweet and herbal notes throughout.
Palate: Cooked agave, lemon peel, sour orange, and tamarind, complemented by subtle smoky notes and ripe pineapple. The finish reveals hints of eucalyptus and menthol.
Salto de Nogales
At 2,025 meters above sea level, Salto de Nogales rests on a nearly flat tableland approximately 27km (16.3 miles) northeast of Los Alambiques. Its pale gray, lightly sandy soil is rich in calcium and almost entirely free of rock. With few trees nearby, nearly 90,000 agaves spent seven years beneath the open Highland sun, reaching full maturity before harvest. Averaging 30kg each with 29.5% fermentable sugars, the plants reflect a place shaped by generous light, distinctive soil, and time.
Plata
Aroma: Fresh notes of menthol, spearmint, and pine kindling are complemented by fruit, lemon tea, lavender, and ripe pineapple.
Palate: High minerality with a slight bitterness, cooked agave, roasted coffee, and bell pepper, leading to a dry finish.
Reposado
Aroma: Aromas of cooked agave are layered with cherry, plum, raspberry, citrus, white pepper, and honey.
Palate: Vegetal notes along with damp wood, cooked agave, celery, lime peel, and cardamom, leading to a semi-dry finish.
San Jerónimo
Five miles outside of Arandas you will find San Jerónimo, a hilly and rocky field with rich red soil. With terrain typical of the Highlands, this field is used exclusively for growing agave as they thrive in full sunlight. At the time of harvest, around 1,200 tons of overripe agave were obtained, with piñas reaching 80 pounds and a 32% sugar content.
Plata
Aroma: Floral notes of jasmine and lavender, green apple and thyme.
Palate: Rich with cinnamon and rosemary, slightly smoky and a cooked agave finish.
Reposado
Aroma: Sweet and fruit-forward notes of peaches and molasses. Slightly citric.
Palate: Cooked agave, ripe figs, and earthy notes with a light salty finish.
Añejo
Nose: Soft toffee notes with dried fruits like nuts and almonds alongside light notes of cardamom and citrus.
Palate: Rich notes of oak, dark chocolate, cooked agave, roasted coffee, and soft toffee with light notes of anise.
Extra Añejo
Nose: Café latte, caramel, a gentle fruity acidity, cinnamon, jalapeño peppers, rosemary and thyme, with a touch of pepper and earthy undertones.
Palate: Salted caramel, distinctly mineral, with notes of dried hay and rosemary. The finish is notably sweet, evoking cooked agave and ripe fruit, with lingering hints of cajeta and roasted coffee.
Tierras Negras
Located at the community of “La Parada” (the stop) in the San Ignacio Cerro Gordo municipality, this historic site was a 17th-century horse-changing station for travelers moving between haciendas. While it was exclusively used for cattle pastures, this is the first time agave was planted and harvested in the field. This mostly flat land has a slight incline to the East and is full of stones, cactus, huizache and other desertic bushes. It is the soil's is clayish, grey color that gives the field its “Tierras Negras” name.
With approximately 140,000 plants of agave, the expected yield is around 2,200 ton, with an average weight of 16-18 kgs (35-40 pounds) per piña, and an extremely high sugar content of above 32%.
Plata
Aroma: Earthy with minerality. Citric fruits, green apple, bell pepper, sweet potato and cooked agave. Palate: Orange peel, peppermint, sea salt, black pepper and a sweet mouthfeel with cooked agave.
Reposado
Aroma: Sea salt, caramel spread, toasted peanuts, sweet amaranth and intense cooked agave give way to herbal notes like rosemary and anise along with a lavender hint.
Palate: Notes of salted caramel, lemon peel, rosemary, dried fruits, prunes and cooked agave.
Añejo
Aroma: Strong minerality with notes of olives, capers, wet earth, and anise, along with earthy wood shavings, vanilla-infused milk, lime, and a hint of mint on the finish.
Palate: Sherry, burnt vanilla, and grapefruit peel.
Zona Dorada
The first Terroir Select vintage, Comunidad, comes from the Zona Dorada region, affectionately named El Nacimiento de Abajo, meaning 'the birth from below'. This collection of fields within this region is the surrounding community of Ocho's distillery, Tequilera Los Alambiques, and birthplace in Arandas, Jalisco. During a time of agave surplus, Carlos Camarena purchased agave from neighboring family growers on small plots of land. Brought together as one vintage, it honors the land, the people, and the community behind Ocho.