{"id":5186,"date":"2026-05-13T09:49:27","date_gmt":"2026-05-13T15:49:27","guid":{"rendered":"https:\/\/www.tequilaochomexico.com\/?page_id=5186"},"modified":"2026-05-18T12:08:21","modified_gmt":"2026-05-18T18:08:21","slug":"proceso","status":"publish","type":"page","link":"https:\/\/www.tequilaochomexico.com\/en\/proceso\/","title":{"rendered":"Process"},"content":{"rendered":"
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THE ESSENCE OF OCHO IS TERROIR<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Every process respects the natural timing of the agave. Every decision protects the authentic profile of each estate.<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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HARVESTING<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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After 6 to 8 years of maturation, the jimadores harvest the agave to reveal its heart: the pi\u00f1a, the starting point of everything that follows.<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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COOKING<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The pi\u00f1as are slowly cooked in brick ovens for 48 hours, releasing their natural sugars, and then left to cool for another 24 hours.<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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MILLING<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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After cooking, the pi\u00f1as are manually fed into the roller mill, where they are crushed to extract the juice that will give life to the mosto.<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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FERMENTATION<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The juice is fermented in open wooden vats with native yeasts for several days, developing aromas and a unique character.<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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DISTILLATION<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Distilled twice \u2014 first in stainless steel and then in copper \u2014 resulting in a complex, deep, and silky tequila.<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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AGING<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The reposado and a\u00f1ejo expressions rest in previously used American oak barrels, adding subtlety while allowing the agave to remain the protagonist.\u00a0<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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LA ESENCIA DE OCHO ES EL TERRU\u00d1O CADA PROCESO RESPETA EL TIEMPO NATURAL DEL AGAVE. CADA DECISI\u00d3N PROTEGE EL PERFIL AUT\u00c9NTICO DE CADA RANCHO. JIMA Despu\u00e9s de 6 a 8 a\u00f1os de maduraci\u00f3n, los jimadores cosechan el agave para revelar su coraz\u00f3n: la pi\u00f1a, punto de partida de todo lo que sigue. COCIMIENTO Las pi\u00f1as […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-5186","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.tequilaochomexico.com\/en\/wp-json\/wp\/v2\/pages\/5186","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tequilaochomexico.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.tequilaochomexico.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.tequilaochomexico.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tequilaochomexico.com\/en\/wp-json\/wp\/v2\/comments?post=5186"}],"version-history":[{"count":3,"href":"https:\/\/www.tequilaochomexico.com\/en\/wp-json\/wp\/v2\/pages\/5186\/revisions"}],"predecessor-version":[{"id":5527,"href":"https:\/\/www.tequilaochomexico.com\/en\/wp-json\/wp\/v2\/pages\/5186\/revisions\/5527"}],"wp:attachment":[{"href":"https:\/\/www.tequilaochomexico.com\/en\/wp-json\/wp\/v2\/media?parent=5186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}