Ocho Tequila Extra Anejo 700mLThe Agave plant is tended until it’s maturity, at least seven years. The harvest is timed carefully, waiting for the moment it is over ripe, rich with sugars. Cooked slowly in brick ovens during a complex process taking three to four days, it is cooled and milled to press the juice which is mixed with natural, mineral rich spring water that comes from the ground right on site. For the next four or five days it openly ferments with natural yeast, before being double distilled at room temperature, first in a stainless steel, and then a copper pot. Then it waits sitting patiently for three years in oak casks that previously were used, many times over, to age American bourbon whiskey.
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Ocho Tequila Extra Anejo 700mLThe Agave plant is tended until it’s maturity, at least seven years. The harvest is timed carefully, waiting for the moment it is over ripe, rich with sugars. Cooked slowly in brick ovens during a complex process taking three to four days, it is cooled and milled to press the juice which is mixed with natural, mineral rich spring water that comes from the ground right on site. For the next four or five days it openly ferments with natural yeast, before being double distilled at room temperature, first in a stainless steel, and then a copper pot. Then it waits sitting patiently for three years in oak casks that previously were used, many times over, to age American bourbon whiskey.
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