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Delicious, aged red Burgundy on sale for the weekend.
The Tequila Ocho Plata El Zapotito opens with aromas of cooked agave with sweet potato, chamomile tea, honey and light anise. The palate reveals white pepper, dark chocolate and dried fruits with a very sweet finish.
Just under one mile in a straight line from Los Alambiques is El Zapotito, named after the presence of a single "zapote blanco" (Casimiroa Edulis) tree, which was once widely used in pre-Hispanic medicine. Sloping south, this field is 6,752 feet above sea level, with some scattered trees, medium-sized stones and the typical red clay of Los Altos de Jalisco. For decades, this sun-exposed field was exclusively used for cattle pastures, making this harvest the first and only time agave was planted here.
Tequila Ocho sources its agaves from "single estates" - single parcels of land with unique microclimates. Access to multiple estates at varying altitudes allows Ocho to showcase different nose and favor characteristics through each vintage. The brand represents the unveiling of "terroir" as a genuine product concept in tequila and confirms that it exists as much in agave as it does in grapes. This concept is centuries old in wine, but has not been seriously explored in spirits. Whereas most spirits focus their distillation on delivering "consistency of character", Ocho is original in its delivery of "complexity of character" through each vintage.
Delicious, aged red Burgundy on sale for the weekend.