Tequila Ocho Plata

The essence of Tequila Ocho is the 'Rancho Unico,' meaning that the agaves produced in a certain area give the tequila distinct flavors. This proves that terroir, or 'Rancho Unico' in Spanish, exists in the agaves and tequila, just as it does in the vines and winemaking. All Tequila Ocho Ranchos are located in the Golden Triangle between the towns of Arandas, Atotonilco, and Jesus María, in the Sierra de Jalisco, where the altitude and ferrous soil give the agaves greater body and sweetness. These characteristics are reflected in the quality of the tequila. The production process is carried out with the utmost care, in small quantities, with transparency, passion, and pride, using exclusively artisanal methods. Production begins at the Jimadores, where the proud agave harvesters (without them, tequila would not exist) take the agave, after cutting, to the brick ovens for a 72-hour cooking and cooling process. This process purifies the agave juice of its bitter characteristics. Fermentation takes place exclusively in special open wooden vats without added yeast, allowing the spontaneous yeasts to take action, and lasts between 96 and 120 hours. The must is then distilled first in a 3,500-liter steel pot still and then in a 300-liter copper pot still; the copper gives the tequila its character. Tequila Ocho is not chill-filtered to preserve the esters and flavors in their purest form. Tequila Ocho embodies the true Mexican spirit.