Tequila Ocho

A brand built on the idea that one agave field tastes different from the next, founded in 2008 by Carlos Camarena, a fifth-generation farmer and third-generation tequilero, and Tomas Estes. The agaves are roasted in brick ovens for 48 hours, crushed by a roller mill, fermented for 100 hours in wood vats on airborne yeast and twice pot distilled. Its own statement of what is in the bottle is unusually short: "only three ingredients: agave, water & natural airborne yeast". The 2008 is the brand's: it names no distillery itself, and the one it has used since 2021 — Cía. Tequilera Los Alambiques in Arandas, built in 2021 — is younger than the brand, while the one it used before that, and again for some 2025 vintages, is older than either.