When talking to tequila brand ambassadors you still hear that their biggest hurdle is getting punters to think of the spirit as something to savour rather than something to knock back. But I’m sure that is changing now, perhaps due in large part to the efforts of Patron to create the concept of the high-end tequila. Last year I sat in on a session with Matthias Lataille from Olmeca’s high-end, 100% blue agave brand Olmeca Altos, and it was clearly a welcome revelation to many there how much could be had from this spirit if one simply sipped it from a nosing glass rather than chugging it from a shot glass.
Then in the summer I was intrigued by the Pierde Almas range of single varietal mezcals, celebrating not just the effect of different agave species and different terroir, but also the batch-to-batch variations of artisanal products like this.
The tequila is made for Estes by Carlos Camarena. The name Ocho, meaning “eight”, has a highly involved explanation: (i) the finished product is from the eighth test batch; (ii) it takes an average of eight years for the agaves used to ripen; (iii) it takes about eight kilos of agave to make one litre of Ocho; (iv) it takes eight days from when the agaves reach the distillery to when the blanco tequila is finished; (v) Camarena has eight brothers and sisters; (vi) the Camarenas are in their eight decade of tequila making. I was rather disappointed that the person behind all this only managed to find six reasons for the name Ocho, although in fact I later learn that the reposado version is rested in wood for eight weeks and eight days. Damn, just one more reason and we’d have eight…
|Margarita with Ocho|
|Paloma with Ocho|
The literature does stress that the best way to enjoy Ocho is sipped from a brandy balloon or similar glass, noting how its character changes in the glass with exposure to air. (I find that the attack softens and a floral note like violets starts to appear.) But they also list some cocktails, a mixture of old and new.
|El Diablo with Ocho|
Margarita Well, it would be rude not to. It’s a classic combination of tequila, triple sec and lime juice, with an optional ring of salt on the rim of the glass. The exact proportions vary, with Dale Degroff giving 1½ parts tequila to 1 part Cointreau and ¾ part lime juice, while Simon Difford matches 2 parts tequila to just ½ a part each of lime and triple sec. I tend to use 2:1:1, though it depends on how dry you like it. Certainly a dry, strongly flavoured tequila like Ocho easily makes its presence felt in these proportions, poking through as mineral and earthy against the fruity citrus.
Paloma This is apparently how tequila is mostly drunk in Mexico, with lime and grapefruit soda, such as Squirt or Fresca. The closest you can find in the UK is Ting, and the Ocho site’s recipe adds 20ml fresh grapefruit juice to 50ml tequila and the juice of a lime, topped up with grapefruit soda. I can see the appeal, though I don’t think that Ting is ever likely to be my favourite mixer (and it doesn’t taste a great deal like grapefruit to me). The extra fresh grapefruit juice makes all the difference, though you may want to add some agave syrup as it is all quite tart (I tried Martini Fiero—see below—with delightful results).
El Diablo A 1940s recipe from California, this is built in a highball on the rocks using 50ml tequila, 20ml crème de cassis and 25ml lime juice, stirred together and topped with ginger beer. (In the past it would have been ginger ale but ginger beer is more flavoursome.) It’s not subtle but it is not simplistic either: you can taste all the ingredients, and I do think that tequila and ginger go well together, with the blackcurrant flavour slotting neatly in there as well. Bold and moreish.
|Mexican 88 with Ocho|
Mexican 88 Basically a French 75 using tequila instead of gin. This recipe is from Ocho’s website and specifies 30ml tequila, 20ml lemon juice, 10ml agave syrup, all topped up with Champagne. I guess it depends on the size of your glass, but I found this too heavy on the lemon and syrup. Another 10ml tequila helped, along with a bit more fizz, and then it balances nicely, with the earthiness of the tequila sitting quite effectively underneath the fizzy tartness of the Champagne/sparkling wine.
|Screaming Viking made with Ocho, Cederlunds Torr|
and Martini Fiero
|An Ocho Old Fashioned with Angostura Bitters and|
* Which I suspect is a deliberate strategy, given the way it is marketed as a super-premium product in the same way that certain vodkas are. Here the emphasis is all on brand associations, and you don’t want to throw a spanner in the works by producing something with too strong a flavour!