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Origins The story of Tequila Ocho begins with a shared vision between two pioneers: Carlos Camarena, a third-generation master tequilero, and Tomas Estes, a legendary advocate of tequila culture in Europe. United by a passion for agave spirits, they set out to prove that tequila could reflect the land it comes from—down to the specific field and harvest. This idea, radical at the time, laid the foundation for what would become the world’s first single-field vintage tequila. Made by Hand Tequila Ocho continues to be produced with traditional, artisanal methods. Overripe agaves from the Golden Triangle of Los Altos de Jalisco are harvested by hand, slow-roasted in centuries-old brick ovens, fermented using natural airborne yeast, and distilled at low temperatures. The result is a spirit that captures the full essence of the agave plant—pure, bold, and expressive. Made only with agave, water, and wild yeast, Ocho’s commitment to simplicity and craft is uncompromising.