UK Mainland Only (excluding alcohol)
From Cool Chile HQ (W3)
Check for locations and prices
TequilaMatchM`ker Rating: 89
Review from Remy Newland:
'2021 La Ladera | Nose: Sweet and spicy start. Minerals and earthiness. Pineapple and citrus. Cinnamon and nutmeg. A spritz of grapefruit zest. Mature agave aromas oozing natural richness. Flavour: The aromas seemed airy and ebullient. The flavours weigh in with more depth and complexity. Spice, cinnamon and pepper on the front palate. The spice warmth spreads mid-palate, moving to the back palate. The back palate is host to coffee, dark chocolate, caramel and ancho pepper notes. The buttery sweetness has a dark quality to it: perhaps palm sugar, piloncillo, or light molasses? Gobs of light coloured tree fruit marrying seamlessly into the blend. Coats the mouth nicely and has a balanced, pleasing finish.'
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.
Made with agave from the La Ladera Rancho (the Hillside field) which faces West and has an average 8% slope. This rancho has a total area of 86 acre with an altitude between 2,100 to 2,150 meters above sea level.
The land is a rocky slope with shallow red mineral soil and low to medium fertility. Due to such conditions, the agave plants have relatively low average weight. Nevertheless, the sugar level is high, above 30% of the total weight, due to the stressful conditions in which the plant grows during its full life cycle.
Produced by the Camarena family in conjunction with Tomas Estes (Cafe Pacifico, La Perla). A luscious, full-textured white Tequila, with a beautiful agave flavour.
Aroma: ripe agave, black pepper, citrus, mint, minerals, vegetal
Palate: ripe agave, black pepper, citrus mint, earth, minerals
Interesting fact: this bottle has a screw cap! how cool is that?
Region: Jalisco (Los Altos), single estate
Age of agave when harvested: they harvest the agaves at 7- 10 years when they are overripe and full of sugars and acids for concentrated complex flavours
Oven type: slow cooking in brick ovens
Extraction method: mechanical roller
Fermentation: Fermentation takes place in small (3,000 litre capacity) wooden pine vats made. Proprietary, indigenous, natural yeast is used. The open vats allow airborne yeast and bacteria to freely mix with the must. Fermentation lasts between 4-5 days (96-120 hours), depending on the weather.
Still type: double distilled in steel first and then copper
Please note, due to current restrictions, this product cannot be shipped to the following countries:
Spicy, salty and tangy seasoning: stick to the rim of a margarita or beer glass or sprinkle on to your favourite snacks.
We cut and fry our white corn tortillas to make homestyle totopos as your granny would make! Delicately salted and strong enough to scoop chunky guacamole or tossed in a sauce for chilaquiles or scrambled eggs for Migas. All bags are 100% compostable once labels are removed.