UK Mainland Only (excluding alcohol)
From Cool Chile HQ (W3)
Check for locations and prices
Made with agave from the Cerro Grande rancho (field), located a few kilometres from the mountain range of the same name. In fact, this particular field is the highest altitude of all the ranchos that Ocho harvests its agave from. Ocho designates both the year of production and the precise field from which the agaves are sourced, so each batch takes on different characteristics, making each vintage collectable.
Tequila MatchMaker Rating: 88
Remy Newland: 'Nose: Lightly aged oak and caramel. Cinnamon, leather and vanilla bean. Fruit and agave forward. A sweet slightly sour hard cider aroma. A harmonious nose. Flavours: Light, yet creamy feeling. Rounded spice, mature agave and butterscotch notes. Pepper notes pulling up from behind. Pineapple with a squeeze of lima. Richly sweet with a sensual nuance of leather. Just enough salinity to give balance. Finish: Fruity and spicy, with a back palate of dark chocolate/coffee adiós. '
This style of añejo is lightly oaked to allow the agave flavours to shine through.
Aroma: agave, vanilla, oak, citrus, cinnamon, caramel
Palate: agave, vanilla, oak, black pepper, caramel, cinnamon
Good for: sipping as a treat, or an after-dinner drink
Interesting fact: Produced by the Camarena family in conjunction with Tomas Estes (Cafe Pacifico, La Perla). A luscious, full-textured white Tequila, with beautiful agave flavour integrity.
Region: Jalisco, Los Altos, single estate
Age of agave when harvested:
Water Source: natural spring water
Oven type: stone brick oven
Extraction method: roller mill
Fermentation: wooden fermentation tanks, open-air, without fibres
Still type: copper pot
Ageing: white American oak barrels, whisky barrels and used barrels
Please note, due to current restrictions, this product cannot be shipped to the following countries:
Mayca is made to a Mexican cajeta recipe which has been handed down through several generations.It is made with goat's milk and raw cane sugar with vanilla from Papantla, Veracruz (the region where the vanilla orchid was first found when the Spanish conquistadors explored the New World in the XVI Century) and other Mexican spices.The production process is an artisan one that preserves the unique character and taste of Mayca. It's made in small batches in handmade copper "cazuelas" from Santa María del Cobre, where the different ingredients are gradually folded into each other achieving a balanced blend of flavours.Perfect on ice cream, crepes, banoffee pie or anywhere you would use dulce de leche. Mayca is delicious!
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