Master distiller Jesús Hernandez produces Olmeca Altos tequila using traditional methods, from slow-cooking the piñas in a brick oven to crushing the cooked piñas with a tahona (stone wheel) and distilling with small copper pot stills.
Olmeca Altos also touts their use of cultivated yeast, rather than “wild or commercial yeast that is often used by competitors.
Master distiller Jesús Hernandez produces Olmeca Altos tequila using traditional methods, from slow-cooking the piñas in a brick oven to crushing the cooked piñas with a tahona (stone wheel) and distilling with small copper pot stills. Olmeca Altos also touts their use of cultivated yeast, rather than “wild or commercial yeast that is often used by competitors.” The reposado is aged 8-10 months in used bourbon barrels.
-
age
-
Cost
-
abv40.0
-
Tequila ReposadoDistilled from 100% blue Weber agave, it is aged from 2 months up to a year in barrels no larger than 20,000 L. Any type of wood is acceptable, although ex-bourbon barrels are most common. Reposado translates to "rested".
-
Cask Type
Tasting Notes
"Sweet and fruity on the nose with cooked agave, citrus, vanilla and oak. The rounded, smooth palate offers more agave, as well as allspice, nutmeg, crème brûlée and oak. The long finish features caramel, agave, orange peel and a whisper of smoke."
Added by
Daniel Djang
Score
87