Tequila Ocho Añejo is aged for one year in ex-American whiskey barrels, the bare minimum required by law to classify as an Añejo. This aging process imparts complexity without overshadowing the agave's essence. These bold agave flavors, as only Carlos and Tomas would have it, are proof that terroir exists in tequila. Tequila Ocho's Añejo is an unparalleled sipping experience. Like all of Tequila Ocho, only three ingredients are used: agave, natural airborne yeast, and water. Production is done the slow, artisanal way with patience in each step. Solely overripe agaves are harvested from the Golden Triangle of Los Altos de Jalisco before being slow-cooked in brick ovens for 48 hours and laid to cool for another 24 hours. The agaves are roller-mill crushed, fermented using natural airborne yeast, and double-pot distilled at low temperatures, first in stainless steel with copper components, second in full copper pots. Añejo is then aged for one year in seasoned ex-American whiskey barrels. On the nose, it offers notes of black tea, pepper, and wet tobacco, complemented by hints of spice and natural sweetness of agave. The palate is smooth and complex, featuring cooked agave, dark cacao, coffee, nutmeg, dried fruits, and salted caramel. Together, this produces a long-lasting peppery finish with a buttery mouthfeel.
