Tequila Ocho Blanco 2023 Los Corrales
Tequila Ocho · Destilería La Alteña (NOM 1474)
Ocho's single-estate approach makes them the closest thing tequila has to a terroir-obsessed winemaker. This Los Corrales expression showcases a different rancho than previously featured bottlings, and the difference is real — more mineral, more herbal, less fruity than their other parcels. The voltage of place, bottled.
Nose
Bright cooked agave and wet mineral stone open the aroma, followed by citrus zest and green herbs. A faint floral quality — almost lavender — drifts underneath with a gentle yeasty bread note.
Palate
Clean and precise, with roasted agave sweetness balanced by white pepper and lime pith. The mid-palate reveals mineral depth and a grassy freshness that speaks directly to the Los Corrales rancho's red clay soil. Light and textural rather than heavy.
Finish
Medium, with lingering minerality, a gentle herbal fade, and a clean agave echo.
- Agave
- 100% Blue Weber Agave from Rancho Los Corrales, Los Altos de Jalisco
- Production
- Traditional brick oven cooking, open-air wooden fermentation tanks, copper pot still distillation
- Region
- Los Altos de Jalisco, Mexico
- Cooking Method
- Traditional brick oven cooking, open-air wooden fermentation tanks, copper pot still distillation
- Distillation
- Slow-cooked in brick ovens, crushed by roller mill, fermented in open-air wood vats, double distilled in copper pot stills
- NOM
- NOM 1474
- Additives Free
- Yes
Cocktail Suggestion
Rancho Paloma — 2 oz Tequila Ocho Blanco · 1 oz fresh grapefruit juice · 0.5 oz lime juice · 0.25 oz agave nectar · 2 oz sparkling mineral water · Build in a salt-rimmed highball over ice, stir gently, garnish with a grapefruit wedge.
Food Pairing
Fresh shrimp ceviche with lime, serrano chile, cucumber, and red onion — the minerality and citrus of the tequila heighten the brightness of the raw seafood.
Carlos Camarena and the late Tomas Estes pioneered single-estate tequila at La Alteña, vintageing and naming each batch after the specific rancho where its agave was grown, proving that terroir matters as much in Jalisco as in Burgundy.
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