Tequila Ocho was founded in 2008 by Carlos Camarena, a fifth-generation agave farmer and third-generation tequilero, and the late Tomas Estes. Each vintage comes from a single estate, so every harvest tastes a little different. At Los Alambiques in Arandas, ripe highland agave is steamed for 48 hours in brick ovens, crushed in a roller mill and fermented with wild airborne yeast in wooden vats. It is distilled twice, first in stainless steel, then in copper. The name comes from the eighth sample the Camarenas made for Tomas.