Tequila Ocho Reposado is a connoisseur’s tequila, made to express the terroir of a single agave field in a given year. At Grappa, we pour it for guests who appreciate the same idea behind fine wine, that where and when something is grown can be tasted in the glass.
About the Distillery
Tequila Ocho is the work of third-generation tequilero Carlos Camarena and the late tequila ambassador Tomas Estes, who set out to capture the character of individual estates rather than blend them away. Each release is single-estate and vintage-specific, drawn from one ranch’s harvest. The agave is traditionally cooked and the reposado rested briefly in ex-American oak whiskey barrels, just long enough to round the spirit while preserving its origin.
Agave & Region
The agave is grown in Los Altos, the Highlands of Jalisco, Mexico, around Arandas, an area celebrated for blue Weber agave of exceptional brightness and depth. Because each bottling comes from a single field, the tequila shifts subtly from one estate and vintage to the next, a living record of soil, elevation, and season in the Highlands.
Tasting Notes
The nose offers zesty green agave, fresh mint, vanilla, and a hint of orange blossom. The palate unfolds in a graceful arc, from light caramel and cooked agave through grapefruit, white pepper, and milk chocolate, before brightening into citrus zest and ripe stone fruit. The finish is rich yet dry, with lingering spice and warm, gentle tannins.
What to Pair It With
Its bright agave and citrus lift the saffron and seafood of Grappa’s Famous Paella and the smoky char of our Spaniard Octopus. It is also refreshing alongside Fresh Oysters. See the full dine-in menu for more.
How It’s Served at Grappa
Tequila Ocho Reposado is poured neat for sipping or in a cocktail at $19.
FAQ
Where is it from?
Tequila Ocho Reposado is made in Los Altos, the Highlands of Jalisco, Mexico, around Arandas, from blue Weber agave grown on a single estate.
What does it taste like?
It moves from green agave, mint, and vanilla on the nose through caramel, grapefruit, white pepper, and milk chocolate, finishing rich yet dry with gentle spice.
What makes it single-estate and vintage?
Each release is drawn from one specific agave field and harvest year, so the tequila reflects the terroir of that estate and season much like a fine wine.
When you are ready, book a table, browse the cocktail & spirits list, and the dine-in menu.
