Tequila has never been more popular in the US than it is right now. Since 2002, exports of the celebrated Mexican spirit have grown 180%; an average rate of 6.2% per year, according to the latest numbers from the Distilled Spirits Council of the United States. There are currently more than 2000 different brands crowding domestic shelves.
Yes, it’s an exciting time for agave aficionados. But with such a dizzying array of options at your disposal, it becomes increasingly challenging to separate the wheat from the chaff. Or more accurately, the well-matured, masterfully-distilled 100% blue weber agave from the rushed-to-market swill.
Fret not. We’re here to help, with some valuable insight from the experts. In this case, we’ve queried three top bartenders from different corners of the country who are all unified in their choice of the top tequila label on shelves today. That honor belongs to Tequila Ocho Plata, an earthy, aromatic blanco distilled from a single estate–meaning all of the agave used was grown in one designated location, not unlike a cru in wine.
It also means that the master distiller behind the liquid, legendary 3rd generation tequilero Carlos Camarena, is able to enjoy tight quality control over his supply chain. To make Ocho, he relies exclusively on extra-matured agave grown in the rich volcanic soils of the Jaliscan Highlands, “Los Altos.”
This enviable base ingredient is then readied for wood-vat fermentation using roller mill extraction and then slowly distilled, twice, in a series of copper pots. It’s been done this way since the brand was founded back in 2008.
Camarena’s attention to detail results in a lively spirit that noses soulfully with white pepper and fresh citrus zest. The palate is a medium-bodied balance of earthiness, minerality and menthol. In the finish, all that herb and earth gives way to a subtle serving of tropical fruit. It fades slowly, with purpose. And it’s widely available for $43 a bottle. So there’s a lot to love. But in case you’re still not convinced, here’s what the experts have to say…
Nicholas Fortino, Bar Manager, Terra Kitchen + Cocktails (Birmingham, Michigan)
“For me, it’s all about the story behind it, and the way that story shows up in the glass in front of you. You can taste the passion behind the product and that’s huge. Versatility is another thing I appreciate about this tequila. The best tequila in the world should be able to stand alone and also make the best cocktails in the world and Ocho Plata definitely fits the bill. When working out a complex cocktail this right here is my go-to, it brings this vibrant energy that stands up beautifully in stirred cocktails or shines bright in something simple like a Paloma or Tommy’s Margarita. It’s the kind of tequila that makes you want to keep exploring what’s possible with it – and that’s what makes it a stand-out spirit to me and locks in the title of best tequila in the world.”
Jon Bamonte, Lead Bartender, Vernick Fish (Philadelphia, PA)
“There aren’t many producers that are producing single plot, single vintage, traditionally created tequila. Their commitment to the families that help them and work with them is also admirable.We were lucky enough this past November to do a partnership dinner with Ocho at Vernick Fish here in Philadelphia, where we created cocktails with the 2024 release of the tequilas. The welcome experience of the event showcased older library selections. Experiencing the tequila like this knowing the philosophy of single plot, single origin opens your eyes to understanding how this is a truly agricultural product. The respect the producer is putting into the production from farming to harvesting, to distillation comes through the experience whether a freshly released 2024 or a rested and developed 2018.”
Shauna O’Neil, Head Bartender, Vice Versa (Miami, FL)
“I was blown away by the complexities of the flavors while being so balanced and it certainly piqued my interest in agave. Safe to say, I like the juice. Also, Ocho has a proven commitment to excellence and never cutting corners to make a quick buck. They have always stood true to their brand and their loyalty to honesty and excellence shows in their cult-like following. I love it in a Tommy’s [margarita] of course, but I also like to play with the blanco in other classic tropical drinks such as the Pina colada.”