Terroir Tequila: A New Frontier in Ultra-Premium Spirits
By Jared Paul Stern • Sep 16th, 2008 • Category: News & Noteworthy, Oneoglogy
The concept of terroir, which forms the basis of France’s Appellation d’origine contrôlée (AOC) system, is familiar in viniculture, but what about other crops used in fermentation? The idea that climate, soil type and topography also affect the individual characteristics of the agave plant is the inspiration behind Ocho, the first ultra-premium, vintage single-estate tequila to be imported into the U.S.
Because the blue agave used to make tequila is harvested in its 12th year, producers use a variety of plants from different plots in their spirit. Ocho however uses only one estate or terroir per batch, making each one unique and of course very limited. This painstaking, artisanal approach runs counter to the poor breeding and cultivation practices which have led to inferior crops in less well-tended areas.
After harvesting, Ocho’s agave is then slowed cooked in stone ovens before undergoing open-air fermentation in wooden casks. Finally, it is aged accordingly for Plata, Reposado, and Añejo offerings. When bottled, each one is numbered by hand and stamped with the estate name of each vintage year. The finished product fittingly resembles a fine cognac.
Plata, Reposado, and Añejo will be sold at $60, $70 and $80 per 750mL bottle.
