The evening began with a thoughtfully curated tasting of Tequila Ocho's "Terroir Select" expressions—crafted from single-estate agaves—paired with a multi-course dinner by Executive Chef Raul Silveira at KLAW in Miami's Edgewater. Set inside the historic Miami Woman's Club, the restaurant overlooks Biscayne Bay and is renowned for its sustainably sourced king crab and premium beef program. Guests started with cocktails at the rooftop bar, a softly lit space accented in cream and pale mint green, before moving to the dark wood-paneled dining room and into the intimate private chef's table, known as The Tuttle Room.

Tequila Ocho, co-founded by Carlos Camarena and Tomas Estes, is celebrated for its additive-free, 100% blue agave tequila and its pioneering focus on single-estate vintages. The Terroir Select series expands on that philosophy, highlighting agaves from distinct regions across Jalisco, Guanajuato, and Michoacán to explore how soil, altitude, and climate shape flavor. The inaugural release, Comunidad, showcases the nuances of micro-regions and diverse water sources, while also supporting small-scale agave farmers and deepening the understanding of terroir in tequila production.

The tasting opened with a trio of East Coast oysters dressed in cocktail-inspired flavors—Bloody Maria, Tequila Sunrise, and Paloma, paired with Tequila Ocho Plata S.E. La Mesa 2025. Grown at high elevation in Los Altos, this expression delivered a clean, mineral-forward profile with bright citrus and herbal notes, its crisp acidity complementing the briny freshness of the oysters.

A second course of seared scallops with celery foam and a green yuzu crust was paired with the Reposado Tierras Negras 2024. Aged briefly in ex-bourbon barrels, the tequila offered a creamy, layered profile of cooked agave, citrus, vanilla, and subtle spice. Its buttery texture mirrored the scallops' natural sweetness, while earthy undertones balanced the dish without overpowering it.

The meal's seafood centerpiece—Norwegian king crab harvested from the icy Barents Sea—was served with lemon garlic butter alongside a barrel proof Reposado La Mesa 2025. This high-proof expression brought intensity and depth, with notes of caramel, baking spice, and roasted agave. The tequila's structure cut through the richness of the crab while enhancing its inherent sweetness, creating a balanced and indulgent pairing.

For the main course, a butcher's cut filet mignon from Florida Cracker cattle, served with steak au poivre and hand-cut fries, was paired with the Extra Añejo La Ladera 2021. Aged for over three years in American oak barrels, the tequila displayed a luxurious profile of dried fruit, toasted oak, caramel, and dark chocolate. Its velvety texture and depth stood up to the richness of the steak, acting as both complement and contrast to the dish's savory intensity.

Dessert featured an olive oil cake with labneh and orange icing, paired with the Añejo Tierras Negras 2024. This expression leaned into bright citrus and roasted agave notes, with a smooth, lightly oaked finish. The tequila's fruit-forward character harmonized with the orange and creamy labneh, while its subtle spice provided contrast to the cake's richness.

Throughout the evening, each pairing underscored the central idea behind Tequila Ocho's Terroir Select series: that tequila, like fine wine, can express a true sense of place. Served in proper glassware designed to enhance aroma and flavor, the spirits revealed remarkable nuance—transforming the dinner into not just a meal, but a study in terroir, craftsmanship, and thoughtful culinary synergy.

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