Tequila Ocho Blanco 2024 Los Nopales
Tequila Ocho · Destilería La Alteña (NOM 1474)
Ocho's single-estate approach continues to demonstrate how terroir manifests in tequila. The 2024 Los Nopales vintage is leaner and more mineral than some previous vintages from this rancho, making it an excellent aperitif tequila and a superb cocktail base.
Nose
Bright cooked agave and wet clay open into citrus zest — lime and grapefruit peel. A green herbal note, like fresh thyme, sits beneath a faint floral whisper of violet.
Palate
The palate is precise and mineral-driven. Roasted agave sweetness is balanced by white pepper and a saline quality that reflects the volcanic soil. Mid-palate delivers green apple and a bready yeast note.
Finish
Medium, clean, with lingering mineral notes and a gentle echo of cooked agave.
- Agave
- 100% Blue Weber Agave (Tequilana Weber var. azul)
- Production
- Highland agave from Rancho Los Nopales, Arandas, Jalisco. Brick oven cooked, natural fermentation, double distilled in copper pot stills.
- Region
- Jalisco, Mexico
- Cooking Method
- Highland agave from Rancho Los Nopales, Arandas, Jalisco. Brick oven cooked, natural fermentation, double distilled in copper pot stills.
- Distillation
- Slow brick oven cooking, tahona and roller mill crushing, copper pot distillation
- NOM
- 1474
- Additives Free
- Yes
Cocktail Suggestion
Nopales Paloma — 2 oz Tequila Ocho Blanco 2024 Los Nopales · 0.75 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.25 oz agave nectar · 2 oz sparkling mineral water · Build in a tall glass over ice, stir gently, garnish with a grapefruit wedge and pinch of sea salt on the rim.
Food Pairing
Fresh shrimp ceviche with tomatillo, serrano chile, and avocado amplifies the tequila's citrus and mineral character, while the chile's heat plays off its white pepper finish.
Founded by the late Tomás Estes and master distiller Carlos Camarena at La Alteña distillery, Tequila Ocho releases vintage-dated blancos from single ranchos in the Jalisco highlands to showcase agave terroir.
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