Rancho Corralillos 2023
Ocho Tequila 50cl - Reposado
Product information
£28.06
Description
'Tequila Ocho is made by Carlos Camarena (brother of Felipe), a third-generation Tequilero, and Tomas Estes, tequila legend and global spirits ambassador. Some would say this is the most dynamic and intense partnership in the tequila world, bringing to life decades of experience and deep understanding and respect for the agave plant, with a truly artisanal approach. Ocho designates both the year of production and the precise field from which the agaves are sourced, so each batch takes on different characteristics, making each vintage collectable.
This batch is made from agaves grown on Rancho Corralillos, 3 miles north of Lake Chapala. Corralillos sits outside of the highlands at 5,100 feet, the lowest ever altitude used for Ocho. Specifically chosen to explore different terroir, Corralillos is mainly flat with clayish soil, where the agave thrive in full sunlight between cattle pastures and corn fields.
Aroma: fresh oak, roasted pear
Palate: cooked agave, citric fruit peel, and a long herbal finsish.
ABV: 40%
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Additional details
TequilaMatchMaker Rating: 87
Cool Chile Rating: offering great quality and value for a house pour, Don Carlos makes his tequila with care and skill, he makes Tapatío too, you can't go wrong with one of his tequilas. We like this smooth agave driven reposado for sipping and for mellow margaritas.
NOM: 1474 / Tequilera Los Alambiques
Maestro Tequilero: Carlos Camerena
Interesting fact: Ocho is the first tequila to designate both the year it was produced and the precise field from which the agave was harvested as is done with fine wines. Each estate, or “rancho” produces a limited amount of agave, each vintage of Ocho is both rare and collectable.
Region: Arandas, Jalisco (Los Altos), single estate
Age of agave when harvested: they harvest the agaves at 7- 10 years when they are overripe and full of sugars and acids for concentrated complex flavours
Water source: natural spring
Oven type: slow cooking in brick ovens
Extraction method: mechanical roller
Fermentation: Fermentation takes place in small (3,000-litre capacity) wooden pine vats made. Proprietary, indigenous, natural yeast is used. The open vats allow airborne yeast and bacteria to freely mix with the must. Fermentation lasts between 4-5 days (96-120 hours), depending on the weather.
Still type: double distilled in steel first and then copper
Ageing: aged for 2 months in 200 litre American Oak barrels, previously used for ageing American Whiskey. Tequila Ocho uses barrels of many previous fillings -which have become ‘neutralized’- for the minimum time allowed by law to retain as much agave essence as possible.
Disclaimer
As Cool Chile is not the manufacturer of this product we cannot guarantee the accuracy of the information provided on our site (e.g. ingredients, nutritional information, etc). Manufacturers regularly change recipes and therefore we always recommend that you always check the actual label of the product before consuming.
