Tequila Ocho Plata Review

Color:

Tequila Ocho Plata is presented in a clear, pristine appearance, showcasing its purity and quality.

Nose:

The aroma is dominated by cooked agave, with a variety of tropical fruits like mango, banana, and pear, as well as the delicate zest of lime and pineapple skin. Aromatic notes of cilantro and green peppercorns add a refreshing complexity to the bouquet.

Palate:

On the palate, Tequila Ocho Plata is bright, floral, and slightly acidic, with a mild salinity enhancing its refreshing profile. Notable flavors include lavender, chamomile, jalapeños, white peach, honeysuckle, and rose petals, creating a unique and vibrant tasting experience.

Finish:

The finish is long and peppery, characterized by strong agave notes that linger beautifully, making each sip memorable.

Tequila Ocho Plata shines when served neat or on the rocks. It also excels in citrus-forward cocktails, such as Palomas and Margaritas, where its vibrant flavors can truly stand out.

If you enjoy Tequila Ocho Plata, you may also like these comparable brands: G4, Fortaleza, El Tesoro, and Siete Leguas.

Tequila Ocho Plata may be classified as a silver tequila, but it sets the gold standard in its category, according to our reviewers. As the flagship unaged expression of the brand, it is particularly revered as a sipping tequila and is frequently recommended by experts for any essential tequila collection.

Our tasting panel unanimously agrees: Tequila Ocho Plata is one of the finest blanco tequilas available. As noted by industry expert Julie Reiner, “It’s simply a good tequila.”

Each vintage of Tequila Ocho Plata offers a slightly different experience as the agave is sourced from a new field for each bottling. It is still aggressive-forward and aromatic, with notes of tropical fruit, herbs, and flowers, and ends with a long, peppery finish, according to our reviewers. “An incredible, unique flavor and an unparalleled mouthfeel make it stand out from the rest of the market,” Reiner adds.

All reviewers recommend enjoying Tequila Ocho Plata neat or over large ice cubes to fully appreciate its intricate flavors. The floral quality of this tequila is particularly noteworthy; as Jeffrey Morgenthaler puts it, “It is worthy of appreciation on its own without the presence of other ingredients.” However, experts like Jacques Bezuidenhout and Reiner also suggest it makes a delightful addition to a well-crafted Tommy’s Margarita. Bezuidenhout states, “When you start with a quality base like this, it will deliver in a freshly made cocktail.” Reiner further highlights its versatility, mentioning that it truly shines in a Tequila Gimlet.

While Tequila Ocho Plata comes with a premium price tag, experts agree it is well worth the investment. Morgenthaler emphasizes, “If you’re looking to spend $50+ on a bottle of unaged tequila, I couldn’t recommend this one more highly.” For those who appreciate exquisite tequila, this bottle represents great value. As Bezuidenhout succinctly puts it: “Go out and buy this tequila. Enjoy it. Not many tequilas taste like this anymore.”

Tequila Ocho employs many traditional methods often overlooked in modern tequila production. The agave plants take seven to ten years to mature before the piñas (hearts) are cooked in brick ovens for 48 hours and then cooled for an additional 24 hours. After cooking, the piñas are milled to extract their juices, which are mixed with mineral-rich spring water sourced from the distillery. This agave wort, known as mosto, undergoes fermentation in wooden vats with airborne yeast for four to five days. The resulting liquid is then double-distilled—first in a stainless steel pot still and subsequently in a copper pot still.

The legacy of Tequila Ocho dates back to 1937, when the Camarena family began distilling tequila. In 2007, third-generation tequilero Carlos Camarena collaborated with the late tequila ambassador Tomas Estes to launch Tequila Ocho, named for the eighth sample Estes produced for the Camarenas. The name also pays homage to the eight years it typically takes for blue agave (Weber Azul or agave tequilana) to mature.

Camarena and Estes aimed to demonstrate that tequila, like wine, can express the terroir of the land where the agave is grown. To achieve this, the Camarena family meticulously harvests and distills agave from one field at a time. Until 2021, Tequila Ocho was distilled at the family-owned La Alteña Distillery, which also produces El Tesoro and Tapatio. It is now crafted at Tequilera Los Alambiques in Arandas, Jalisco.