Nose: Sweet potato, peaches & grilled apples, dry fruits & roasted almonds. Very fruity & complex. Palate: Cooked agave, tropical fruits, overripe peaches & prunes. Light hints of black pepper. Rancho La Mula (the mule) is part of the original ranch of Don Felipe Camarena; it is located around 2.8 km sotheast of La Altena distillery. Its average elevation is 2, 085 meters above sea level; the land is almost flat. The field is free of trees & the agave rows were planted north-south direction, therefore receiving full exposure of the agave to sun rays all day long. The agaves used for this production were 6.5 years old at the moment of harvest, they were overripe with some brown spots in the pinas & a magnificent sugar content of above 300g/kg (30% of its weight). ...

Limited stock.

Colour: Clear, bright, clean, good body. Nose: Very aromatic, herbal & fruity, notable

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Nose: Butter, macadamia nut, violet flowers, wet green leaves, cinnamon, tart cassis, pink pepper corns, nutmeg. Palate: Whipped cream, white chocolate, menthol, black pepper, tart red berries, tannic dryness. Master distiller Carlos Camarena creates Ocho at Destileria la Atlena, Single Estate means that all agaves used to make this tequila have come from one specific field after 8 years average growth. It will be at least 8 years before the same field is harvested again. ...

The palate is understated with deep & assertive flavours of maple, cantaloupe, lilac, stewed peach, & avocado creaminess. Single Estate because all agaves used to make this tequila have come from one specific field after 8 years average growth. It'll be at least 8 years before the same field is harvested again. ...

Nose: Round, red orchard fruit, banana, olive, sweet & acidity balanced Palate: first fruit, citrus, tangerine, then acidity, cinnamon, menthol, pepper, mint & cherry returns with dryness lingering
- peppery attack, agave followed by vegetal notes, mellow goes to creamy fruit. Finishes in mint dryness with coffee, cacoa & fruit returns.
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Limited stock. Menthol, lily, banana skin, cooked turkey, cooking oil brought to a high heat, raw asparagus, round spices, cinnamon, rose water, chalk & calcium. Molasses, brown sugar, coffee, cacao, pink pepper, white rum & basil. About 3 kms northeast from La Altena, this field has oak & cedar trees growing both inside & at the sides of the field. The land is a gentle slope of red soil oriented north, going from 2, 118 to 2, 095 meters above sea level. The agave was 7 years old, with an average weight of 42 kgs (some pinas above 100kgs) & 26% sugar content. ...

Nose: Round, red orchard fruit, banana, olive, sweet & acidity balanced. Palate: First fruit, citrus, tangerine, then acidity, cinnamon, menthol, pepper, mint & cherry returns with dryness lingering. Peppery attack, agave followed by vegetal notes, mellow goes to creamy fruit, finishes in mint dryness with coffee, cacoa & fruit returns. ...

It is rare in this industry that a totally new concept is launched, & the legendary Tomas Estes has done just that with an infusion of 100% agave Ocho Blanco tequila with pure cooked agave fibres. Tomas has always been at the cutting edge of Tequila production & as long ago as the late seventies when he began experimenting by flavouring tequilas with botanical ingredients. Back in those days it was ingredients such as cinnamon, vanilla, coffee beans, dried & fresh chillies which were showcased in his own restaurants. He called these infusions 'curados' or 'the flavoured ones', curado is also the name given to flavoured pulque in Mexico, the rather unpalatable drink that's made from fermented agave sap. It wasn't until 2009, however, that Tomas began the process of infusing his own Ocho Blanco tequila with natural cooked agave. Tomas didn't undertake this task on his own & called in Stefano Francavilla, Sophie Decobecq & Charles Vexenat to help. After a lot of mixing & blending the group found a ratio they were happy with, producing a pale golden spirit with a full & complex agave flavour. Only 460 litres of Curado has been made & London is the first place for it to be released, Tomas explains why: ' It's crazy no one's done Curado before since it's such an obvious winner. We've chosen to do the world-wide launch in London because it is for me the centre of quality enjoyment. We are excited about the new possibilities that Curado creates'. ...

Nose: Marzipan, stewed plum, spearmint & eucalyptus, caramelised pineapple & olive tapenade. Palate: Rich creamy mouthfeel with hints of chocolate, coffee, pineapple, green pepper & menthol. Finish: Mild white pepper & cinnamon spice provide a long, lasting finish that keeps coming back for more. ...

Limited stock.

Colour: Pale amber, bright, clean & clear, thick consistency. Nose: Yeast, sugar frosting

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