Olmeca Altos Reposado Tequila

Tasting Notes

Master distiller Jess Hernandez produces Olmeca Altos tequila using traditional methods, from slow-cooking the pias in a brick oven to crushing the cooked pias with a tahona 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.

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, crme brle and oak. The long finish features caramel, agave, orange peel and a whisper of smoke.