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The area is renowned for its red soil - dyed by the iron in the earth. It is from these fields that the rich agave is harvested for the Ocho brand. Each bottle is vintaged, with the year and location of the agave plant from which it was made meticulously recorded. The Anejo is then aged for at least one year to infuse a smoothness and complexity to enhance the sipping experience. The Ocho is also renowned for the variation in its nose and flavor from one year to the next.