Tequila Ocho Plata 750mL

Tequila Ocho Plata

Blanco Tequila | 40% ABV (80 Proof) | 750 mL

Process & Profile

Tequila Ocho Plata is a single-estate, additive-free blanco tequila made from 100% Blue Weber agave grown in the highlands of Jalisco. Each vintage is harvested from a specific field on the Camarena family estate, allowing every batch to express its unique terroir. The agaves are slow-cooked in stone ovens, crushed using traditional roller mills, and fermented in open-air wooden vats with wild yeast before being double-distilled in copper pot stills. No artificial ingredients or sweeteners are added—just pure agave character.

Tasting Notes

• Aromas of cooked agave, orange blossom, and fresh herbs

• Flavors of citrus peel, white pepper, mint, and minerality

• Silky, earthy mouthfeel with vibrant vegetal and floral notes

• Long, clean finish with subtle salinity and agave sweetness

What Makes It Special

• Harvested from a single estate and field for vintage-style terroir

• 100% additive-free and made using traditional, artisanal methods

• Produced by legendary tequilero Carlos Camarena

• Recognized as one of the finest blanco tequilas by critics and aficionados

• Transparent production process with batch info listed on every bottle

How to Enjoy

Best enjoyed neat or with a splash of spring water to appreciate its purity. Ideal for elevated cocktails like a top-shelf Margarita or Paloma, though many prefer it unadorned to experience its full character.

Frequently Asked Questions

1. Is Tequila Ocho Plata additive-free?
Yes, it contains no additives, colorings, or flavorings.

2. What makes it a “single-estate” tequila?
Each batch is sourced from a specific agave field, offering a unique terroir expression.

3. How is it distilled?
It is double-distilled in traditional copper pot stills at low temperatures.

4. Can it be used in cocktails?
Absolutely—it elevates any cocktail but is exceptional neat or on the rocks.

5. Who produces Tequila Ocho?
It is made by Carlos Camarena in collaboration with Tomas Estes, using traditional techniques and estate-grown agave.