" Para Todo Mal, Mezcal y Para Todo Bien Tambien "

Ocho Is here!

What better day to get a bottle of Ocho (spanish for eight) than on June 8th? Actually I got a sneak peek at the Ocho 2010 Los Mangos Blanco last night but from today Ocho will be available via my dear friends at Juuls Vinhandel. But let us get down to business, what is Ocho and what makes it special? Well, Ocho is a joint venture between Tomas Estes, the ambassador of Tequila in Europe and the Camarena family, who also produces Tapatio, El Tesoro and recently Excellia. What makes Tequila Ocho special is that they only harvest agaves from one field (rancho) at a time. Every field is different and have different characteristics, the french term for this as I am sure most of you know is Terroir. Terroir is used to describe the natural elements that have an effect on agriculture, notably grapes grown for wine production. These elements include, soil composition, altitude, temperatures day and night through the year, rain fall, humidity and exposition to sun and winds.

It is becoming more and more agreed upon that the concept of terroir also exists with the growing of agave and the Tequila made from it. In Jalisco, the largest Tequila producing state of Mexico there are two large regions of agave and Tequila production, the Tequila Valley and Los Altos (The Highlands). As a general guideline, it is said that Tequilas made from agaves from Tequila Valley are masculine, forward in flavour with an earthy, peppery, herbal taste profile. The Tequilas made from agaves grown in Los Altos are feminine, softer, rounder, more fruity and floral. Remember that this is a guideline, as in not always correct, and never a statement of quality. Tequila Ocho takes the exploration of ‘terroir’ in tequila one giant step beyond by producing batches of Tequila from single fields (ranchos) much the way fine Burgundy wine is produced.

The process of making Ocho is somewhat more similar to the concept of making Mezcal, in the sense that the process it not stressed in any way. There is simply no shortcuts to get the full flavor of the agave. This said there are quite a few Tequila producers out there doing the real deal. When I went to La Altena, the distillery of Tapatio and El Tesoro, we also took a tour down to what was to become La Esmeralda, the distillery of Ocho. When I was there it was pretty mych an empty shell, the holes were digged out for the two tahonas (stone mills). There is something very powerful about a distillery that is not functioning. I have only seen two, La Providencia in Arenal and La Esmeralda in Arandas, somehow it is very easy to imagine the history of what has been and what is to come when you stand there. Big gaps between walls, sand blowing around, the empty echoes and completely surrounded by agaves. Very peaceful.

The funny thing about the Tequila industry is that no matter what people tell you, there is always another story. La Esmeralda never started making Ocho, but was instead the phantom distillery for Ocho. Why? La Altena was on a contract not to make another Tequila that could compete with El Tesoro in the states. Ones the contract finished, the official story could slowly, very slowly make it out into the world. I have met many people in the Tequila industry involved with Ocho one way or another, and not many people seem to know that La Altena is the distillery producing Ocho. Theese are words from Tomas Estes himself, so let us put that in the pile or reliable sources. “I think La Esmeralda was the phantom distillery you were shown. It is now in operation making some of the best ever juice to come out of los altos. -Tomas”

I will make a short introduction to what Rancho Los Mangos is and why it gives such a special flavour. Rancho “Los Mangos” is close to Michoacan along the Rio Lerma. It is dry and very hot in summer and has brown soil similar to that in the Tequila Valley. The ranch is surrounded by mountains. The Camarena Family used to go from Arandas to Rancho Los Mangos for week-end holidays and Sunday lunches. The one and a half hour drive is beautiful going through mountains , quaint villages and agave fields planted on the hillsides. Just before arriving at “Los Mangos” the soil is absolutely black in colour. Before being planted in agave (for the first time with this harvest) this land grew mangos and cherries. Some of these trees are left but not many.  The rancho belonged to Carlos and Felipe’s great grandfather, Refucio Curiel. Carlos planted agave on his uncle’s land in 2000 making the age of the agaves 9 years old at harvest. Average weight of the pinas  was 47-48kilos  with some being over 85kilos with an average sugar content of 29-30%, industry average being 26%. Altitude is 1600 meters and this ranch is the furthest away from Arandas of all of the Camarena’s ranches being in Ayotlan County which is part of the Los Altos de Jalisco.

To those of you who still are interested and want to know more about the production of Ocho, do not worrie, just keep on reading. If not, then you should have a very good base to stand on.

Piñas are cut in half on the ‘patio’ after arriving to distillery directly from the fields. The cogollos (center) are removed from the male plants as they will add a bitterness. The halved piñas are cooked at low heat (around 80-85 degress Celsius) for 48 hours and sit in the oven for an additional 24 hours (total 72 hours in oven). By cooking slowly at such low heat, the Camarena’s are insuring that the sugars do not get burned and thus caramelized. The juice that results from the first 12 hours cooking is called ‘bitter honey’ and is discarded (it contains dirt from the agaves’ exterior surfaces as well as  some of the agaves waxy green coating, which would impart bitterness to the final product).

The cooked agaves are then passed through a mill and sprayed with spring water to extract the remaining juices. The mill effectively mills or shreds the agave fiber and strips it of most remaining juice.
The resulting juice or nectar from the above two processes is known as ‘agua miel’.
Before going to the fermentation tanks, the agua miel will have spring water added to it in order to reduce the brix level so the yeast will be able to ferment properly. The ideal brix level for the agua miel  to be reduced to for fermentation is about 9%.

Fermentation takes place in small (around 3,000 liters capacity) wooden vats (most distilleries have large, stainless steel). Fermentation lasts between 4-5 days (96-120 hours), depending on the season. Fermentation is all natural, using no added accelerators, chemicals, enzymes, or even yeast. Fermentation is ‘wild’ using  natural yeast in the air. The mosto is kept at a temperature of about 35° C, a good temperature for the yeast. At the end of fermentation the mosto muerto will be pumped into the still for the first distillation.

The first distillation takes place in a 3,300 liter stainless steel still. The still is heated very slowly (using steam running through a coil). The first distillation will be relatively quick (1-2 hours maybe), and the alcohol coming out of it will be about 25% abv. and is known as ordinario. To be called tequila it must be (at least) twice distilled (and be between 35-55% abv). The distillers cut the heads and tails from the distillate, which ends up being about 5% of the ordinario. The heads will be re-used for the second distillation, because they contain superior alcohols (very high abv. Content) and will thus evaporate and pass through the still first, acting as a cleaning for the still since the last thing to pass through would have been the tails of the last distillation, which contain harmful elements (ie. Methanol).

The second distillation takes place in a very small copper still (300 liters) and will take about 4 hours to complete. The still is quickly heated to 65°C and then the steam is nearly shut off, only being allowed to very slowly heat the still. The tequila will start coming out of the still when the still reaches the temp. of about 78°C and will contain a high level of alcohol (about 76%) AND FLAVOR. The first 5 liters (about) are removed (heads). Once the still’s heat gets up to 91-92°C, the liquid coming out of the still is barely alcoholic and has a somewhat unpleasant taste. At this point the liquid coming out the still is deemed to be tails and is cut.

By distilling Ocho so slowly, the Camarenas are insuring that no harmful elements end up in their tequila.

After the second distillation (at which point the tequila is about 48% abv.) the tequila will be brought down to proof (40% abv.) using demineralized spring water. Most other tequila brands distill to 55% abv. Tequila Ocho (blanco) is then stored in stainless steel vats until bottling.

The Ocho destined to become Reposado will put in barrels (ex-bourbon; either Jack Daniel’s, Jim Beam, or Wild Turkey) to age for 8 weeks 8 days (just four days over the minimum (60 days) by Mexican law).

The Añejo is aged for one year exactly (El Vergel Añejo was one year one day, because the CRT could not make it on the right day!).

So now you know. Salud Amigos!


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