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Numero Ocho Limited
Numero Ocho is a global super-premium tequila company that is changing people's perceptions of tequila across the world.
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The Company was co-founded by Tomas Estes and Stephen Tishler in 2007, who launched Ocho tequila in 2008. To date, the Company has operated with very little capital and no full-time employees; however the Ocho brand has developed a strong following in the drinks industry, mainly as a result of the work the Directors have undertaken within the international mixologist and bartender community to promote the artisanal and unique qualities of Ocho. It is an opportunity to invest in the Company at a key point in its development.
Tequila Ocho, a “super-premium” 100% agave tequila, is the creation of renowned distiller Carlos Camarena and Tomas Estes, Official Tequila Ambassador to Europe. The brand was launched in 2008 and is currently sold in over 20 countries including the US, UK (stocked by Waitrose, Whole Foods, Selfridges and Harvey Nichols), France, Australia and Hong Kong. Ocho has gained recognition among the cognoscenti of the super-premium category and is well placed to participate in this thriving marketplace.
Ocho is terroir based and bears the first ever ‘Tequila vintage’. “Terroir” is a French concept, often used in the wine culture that states that grapes take unique and distinctive characteristics from all the natural influences surrounding them such as the soil and climate in which the grapes are grown. Ocho is a single estate tequila that harvests its agaves from different estates at different altitudes and micro climates – delivering vintages of tequila that differ in aroma and flavour from one another, while still retaining Ocho’s distinguishable identity. Since each estate produces a limited amount of agave every 7-10 years, each vintage will only be seen once every decade, making each one rare and collectable. Ocho’s ‘Tequila vintage’ signifies the exact year of harvest and location of the agave plants that the spirit was derived from, underlining the finely balanced relationship between the terroir and quality of raw materials. The production methods are age old and artisanal, based on the “slow food” process.
Ocho regularly features highly in industry surveys, such as the Drinks International Annual Bar Report.
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