Call it lucky. Call it legendary. Call it Ocho. On August 8, 2008, Tequila Ocho made its debut and changed the way the world thinks about Tequila. Seventeen years later, it’s still setting the standard and giving us plenty of reasons to celebrate.

Rooted in relationships and a shared reverence for craft, Ocho is a Tequila born from the bond between land, people, and generations who believe in thriving together. That story begins with Carlos Camarena, a fifth-generation agave farmer and third-generation Tequilero whose expertise in agronomy and deep respect for the land have shaped his life’s work. Known for his unwavering commitment to craft and family, Carlos is widely regarded as one of the most respected Tequila makers in the world. His partner in bringing Ocho to life was the late Tomas Estes, a bar and restaurant owner who spent more than 45 years promoting Tequila, agave spirits, and Mexican culture across Europe and beyond. In recognition of his efforts, he was named the official Tequila ambassador to Europe by Mexico’s National Tequila Chamber.

When they teamed up in 2008, Carlos and Tomas set out to prove something bold—that Tequila could reflect the land it came from. Just like fine wine, they believed each agave field had its own unique impact on the final spirit, shaped by the soil, the weather, and the place where it was grown. Tequila Ocho then became the world’s first commercially sold single-estate, single-field Tequila. That distinction matters. It means that each batch comes from one agave field at a time, never blended, so the natural variations in soil, altitude, and sunlight come through in every sip.

“This idea that terroir exists in tequila, while understood now, was revolutionary when Carlos & Tomas created Ocho. In fact, they were looked at like they were crazy,” said Director, Global Brands, Ocho and Vago, Chris Dunn. “But with Ocho, they proved it, and to this day, each vintage released is representative of the time and place, when and where, the agave grew. Their shared belief, their common understanding, and their unique partnership really embodies thriving together.  The impact they have had is undeniable, and Tequila as a category is better for it.”

Production follows a patient, traditional path that truly depends on the people behind the process. All under the watchful eye of maestro Carlos Camarena, many teams and hands carefully shepherd the production process. Before the sun comes up over the horizon, overripe agaves are harvested by dozens of skilled jimadores. Then, the roasting and milling teams take over, slow roasting the agaves in brick ovens for 72 hours. The distillers look over the 100-hour fermentation process in open air using only natural airborne yeast, before starting double distillation in copper pot stills. All of this before Ocho is attentively bottled, shipped and distributed to reach the lips of those who enjoy Ocho, Tequila in its purest form.

As Tequila Ocho celebrates 17 years since its global launch, we celebrate more than a milestone, we celebrate a legacy. A spirit grounded in tradition, crafted with care, shaped by two pioneers who believed Tequila could be something more and carried on through the people, partners, communities and consumers who make Ocho the beloved brand it is today. So tomorrow, on 8/8, let’s raise our glasses to 17 years of Ocho, together!