Flavor of the Land With Tequila Ocho [Infographic]

The wine world seems to have long monopolized the conversation about terroir, the unique set of environmental factors that shape the soil where grapes are grown and influence wine’s distinct characteristics, starting with flavor. But, as it turns out, terroir is not exclusive to grapes and wine. Blue Weber Agave, the sole agave variety used to make tequila, is likewise influenced by the soil where it’s grown. What does this mean for tequila? It means that the field where the plants grow has an impact on the flavor profile of the agave and, therefore, the final taste of the tequila produced from it.

Founded by hospitality legend Tomas Estes and master distiller Carlos Camarena nearly two decades ago, Tequila Ocho is a brand with a pioneering approach to how the beloved Mexican spirit is produced. As the world’s first single-estate tequila, agaves are harvested from a single field for each batch, or vintage, of Ocho. This results in terroir-driven craftsmanship where each batch tells the story of the soil, altitude, and microclimate the agave plant once called home.

“The only factor that changes is the terroir of the fields in each new release,” explains Jesse Estes, global brand ambassador and son of founder Tomas Estes. This meticulous approach means that while every bottle bears the unmistakable DNA of Ocho, each harvest yields slightly different results — one field might offer agave with peppery, herbaceous notes, while another might contribute a delicate floral quality or unexpected citrus brightness to the tequila.

But it all begins with the land. The extended Camarena family has been growing agave in the highlands of Arandas Jalisco since the 1880s. To date, Carlos has harvested more than 35 different fields for Ocho in this region, and they are always excited about the distinct terroir that a specific field provides with each harvest. As a true agronomist, Carlos takes great care in cultivating and nurturing the land and agave, ensuring that each field reaches its full potential. The high altitude of Los Altos and its iron-rich clay soil create conditions where agave develops higher sugar content and more complex flavor compounds. Even fields mere kilometers apart can produce markedly different expressions due to variations in drainage, sun exposure, and microclimate. Their commitment to only harvesting mature, overripe agave further showcases Carlos’s dedication to the land and his belief in the importance of letting the agave reach its peak maturity, which adds to the high sugar content and flavor complexity Ocho is known for.

Journey into agave terroir and get to know some of the fields around the town of Arandas, home to Tequila Ocho’s distillery, where Blue Weber Agave is harvested for each vintage bottling. Each expression, named for the field where the agave is grown, has distinct characteristics and unique flavor profiles, all produced according to the artisanal tequila production methods passed through generations. Highlands agave is key to Tequila Ocho’s identity, with the distillery in Arandas serving as the heart of the brand.

Tequila Ocho’s pioneering approach as the first single-estate tequila is nothing short of revolutionary. By proving that terroir exists in tequila, Ocho has shown how the land where the agave is grown profoundly influences the final spirit. The brand has redefined what tequila can be, showcasing the unique impact of raw materials on flavor and demonstrating that the soul of tequila lies in its origins.

This article is sponsored by Tequila Ocho.