{"product_id":"tequila-ocho-anejo-la-mesa-2025-single-estate","title":"Tequila Ocho Añejo Single Estate La Mesa 2025","description":"\u003cp\u003e\u003cstrong\u003eTequila Ocho Añejo Single Estate La Mesa 2025\u003c\/strong\u003e is a 100% Blue Weber agave añejo from Rancho La Mesa in the Los Altos highlands of Jalisco, aged a minimum of 12 months in used American oak whiskey barrels and bottled at 40% ABV (80 proof) in a 750ml bottle. It is additive-free, single-estate and single-vintage — this exact combination of place and year will never be made again.\u003c\/p\u003e\n\n\u003ch3\u003eThe estate: Rancho La Mesa\u003c\/h3\u003e\n\u003cp\u003eLa Mesa 2025 comes entirely from Rancho La Mesa, a plateau in the Los Altos highlands northwest of the Los Alambiques distillery. The name means \"the table,\" though the land isn't flat — it leans gently south, so the agave takes full sun across sandy, calcium-rich, stone-free soil. The estate carries over 100,000 mature plants, and this vintage came in heavy: piñas averaging 33 kg (72 lbs) with sugar content at 29%. At roughly 2,200 metres above sea level it sits among the highest-elevation estates Ocho works with, and high-altitude agave is where that signature bright, citrus-forward, mineral character comes from.\u003c\/p\u003e\n\n\u003ch3\u003eHow it's made\u003c\/h3\u003e\n\u003cp\u003eMaster distiller Carlos Camarena, who founded Ocho with the late Tomás Estes, harvests only Blue Weber agave that's had 7 to 10 years in the ground — longer than most producers are willing to wait. The piñas are cut by hand at peak maturity, cooked slowly in traditional stone and brick ovens, fermented with wild ambient yeast in open-air wooden vats, and twice-distilled in copper pot stills. No diffuser, no shortcuts, no additives. Production is registered under \u003ca href=\"\/collections\/nom-1474\"\u003eNOM 1474\u003c\/a\u003e, Cía. Tequilera Los Alambiques in Arandas, Jalisco.\u003c\/p\u003e\n\n\u003ch3\u003eWhat the añejo aging adds\u003c\/h3\u003e\n\u003cp\u003eFor the añejo, the spirit spends a minimum of twelve months in used American oak whiskey barrels. Because the casks are second-fill, the oak supports rather than smothers: vanilla, caramel and soft baking spice layer over La Mesa's own citrus-and-herb brightness instead of a wall of wood. This is what a specific place, in a specific year, tastes like — with a year of patience on top.\u003c\/p\u003e\n\n\u003ch3\u003eTasting notes\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eNose\u003c\/strong\u003e — Lime peel, green apple and tropical fruit lift first, followed by fresh herbs. Underneath, roasted agave sweetness and vanilla from the barrel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e — Mineral and earthy, with citrus and a cool mint edge carrying through from the base spirit. Oak brings caramel, cinnamon and gentle baking spice; a touch of white pepper adds lift.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e — Long and mineral-driven. Herbal brightness lingers alongside warm oak spice.\u003c\/p\u003e\n\n\u003ch3\u003eHow to drink it\u003c\/h3\u003e\n\u003cp\u003eNeat, in a copita or Glencairn, is the serve this bottle deserves — the estate character is the whole point, and mixing buries it. If you want a cocktail, a 3-2-1 margarita (3 parts tequila, 2 parts quality orange liqueur, 1 part fresh lime) works without wasting it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairs with:\u003c\/strong\u003e grilled meats, aged Manchego or Cotija, dark chocolate, grilled pineapple.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStyle\u003c\/th\u003e\n\u003ctd\u003eAñejo — 100% agave, single estate, vintage-dated\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eABV \/ Proof\u003c\/th\u003e\n\u003ctd\u003e40% \/ 80 proof\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eSize\u003c\/th\u003e\n\u003ctd\u003e750ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eVintage\u003c\/th\u003e\n\u003ctd\u003e2025\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eEstate\u003c\/th\u003e\n\u003ctd\u003eRancho La Mesa, Los Altos, Jalisco\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eElevation\u003c\/th\u003e\n\u003ctd\u003e2,200 m (7,217 ft)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eSoil\u003c\/th\u003e\n\u003ctd\u003eSandy, calcium-rich, stone-free\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eAgave\u003c\/th\u003e\n\u003ctd\u003e100% Blue Weber, 7–10 years mature\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eHarvest\u003c\/th\u003e\n\u003ctd\u003eAvg. 33 kg (72 lbs) per piña; 29% sugar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eDistillery\u003c\/th\u003e\n\u003ctd\u003eCía. Tequilera Los Alambiques, NOM 1474, Arandas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProducer\u003c\/th\u003e\n\u003ctd\u003eCarlos Camarena \u0026amp; the late Tomás Estes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduction\u003c\/th\u003e\n\u003ctd\u003eBrick-oven cooked, wild yeast, open-air wooden vats, copper pot double distillation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eAging\u003c\/th\u003e\n\u003ctd\u003eMinimum 12 months, used American whiskey oak\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eAdditives\u003c\/th\u003e\n\u003ctd\u003eNone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat makes Tequila Ocho different from other añejos?\u003c\/strong\u003e\u003cbr\u003eOcho pioneered single-estate, vintage-dated tequila. Each bottling comes from one named ranch and one harvest year, so the flavour changes vintage to vintage instead of being blended to a fixed house profile.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Tequila Ocho Añejo additive-free?\u003c\/strong\u003e\u003cbr\u003eYes. Ocho uses no sweeteners, colourants, glycerin or oak extract. Colour and flavour come from the barrel and the agave alone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long is La Mesa 2025 aged?\u003c\/strong\u003e\u003cbr\u003eA minimum of one year in used American oak whiskey barrels, which is the legal añejo threshold in Mexico (1–3 years).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Rancho La Mesa?\u003c\/strong\u003e\u003cbr\u003eIn the Los Altos highlands of Jalisco, northwest of the Los Alambiques distillery in Arandas, at about 2,200 metres elevation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I sip it or mix it?\u003c\/strong\u003e\u003cbr\u003eSip it neat. The single-estate character is what you're paying for.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does NOM 1474 mean?\u003c\/strong\u003e\u003cbr\u003eNOM 1474 is the distillery registration number for Cía. Tequilera Los Alambiques, the Camarena family distillery in Arandas where Tequila Ocho is produced.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the ABV of Tequila Ocho Añejo La Mesa 2025?\u003c\/strong\u003e\u003cbr\u003e40% ABV, or 80 proof, in a 750ml bottle.\u003c\/p\u003e","brand":"Tequila Ocho","offers":[{"title":"750 ml","offer_id":49894199787762,"sku":"828087000511","price":74.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/8779\/7400\/files\/Tequila_Ocho_Anejo.jpg?v=1786052838","url":"https:\/\/raretequilas.com\/products\/tequila-ocho-anejo-la-mesa-2025-single-estate","provider":"Rare Tequilas","version":"1.0","type":"link"}