[Report] "A Perfect Match with Premium Tacos"... Tequila 'Ocho' Favored by New York's Young and Rich

Ocho Tequila Embraces "Vintage" and "Terroir"
100% Blue Agave, Grown for at Least Seven Years

What does premium tequila made from pure, additive-free, 100% blue agave taste like? In New York, the "young and rich" are seeking premium tequila as an alternative to cognac and whiskey, and authentic tequila—said to rival wine and champagne at parties—impresses with its complex flavors.

On March 11, at Elmolino in Seongdong-gu, Seoul—renowned for its taco omakase—premium tequila "Ocho," the world's first to introduce the single estate concept, was unveiled. While tequila is often considered a notch below whiskey, cognac, or wine, Ocho brings "vintage" (the harvest year of the crop used to make the spirit) and "terroir" (the soil, climate, and natural environment where the crop grows) into the spotlight, aiming for a high-end spirit whose character varies by origin, soil, climate, and year of harvest.

Premium tequila Ocho's Plata, Añejo, and Reposado (from left). Provided by Ayoung FBC.

Whereas typical tequilas blend agave from multiple regions to achieve a consistent flavor, Ocho uses only blue agave harvested from a single farm each year, capturing and distinguishing the unique personality and vintage of each specific field.

The media tasting event, held to celebrate the first anniversary of Ocho's launch in Korea, paired the premium tequila with luxurious taco dishes that complemented its character. Even in Seongsu-dong—a hotspot in Seoul that draws a steady stream of local and international visitors—the vintage ambiance of Elmolino and the high-end sensibility of Ocho came together, making it feel like an intimate party.

The Ocho tequilas prepared for the event were the "2024 Plata," "2024 Reposado," and "2023 Añejo." In true premium fashion, each bottle of Ocho tequila listed its production number and the elevation at which the blue agave was grown.

The 2024 Plata offered the unaged, pure taste of blue agave, which paired beautifully with the spicy red sea bream aguachile verde, maximizing the Plata's flavor. Plata is notable for its creamy texture and the unadulterated aroma of well-ripened agave. It also showcased an excellent pairing with "Syntexle Shrimp Taco," where the complex flavors of Oaxacan traditional seasoning highlighted Plata's signature fresh agave scent.

Chef Jin Woobum of the premium taco dining Elmolino explaining Ocho tequila. Provided by Ayoung FBC.

The 2024 Reposado is a tequila aged for only two months, made from agave grown in a field cultivated for the first time in 50 years. It featured subtle notes of vanilla and butterscotch, along with a rich fruit aroma, and paired well with tacos made from fish and pork. The gentle oak and herbal notes of the Reposado harmonized with crispy fried cod and grilled Iberico pork, creating a more refined flavor profile.

The 2023 Añejo is a tequila aged exactly one year in oak barrels, produced from high-sugar agave grown in hilly terrain with red soil and abundant rocks. It stood out for a sweetness rarely found in typical tequila, accompanied by complex aromas of black tea and pepper, and a buttery smooth texture. Paired with Korean beef brisket tacos, the aged, robust agave aroma of the Añejo became even more pronounced.

Jin Woobeom, chef-owner of premium taco dining Elmolino and the winner of Mexico's "Best Chef 2018," commented, "Many premium tequila brands fail to deliver the true flavor of agave. Ocho, with no additives, allows you to fully appreciate the pure appeal of agave, and you get to experience the unique taste of blue agave, which takes at least seven years to grow."

This content was produced with the assistance of AI translation services.