Olmeca Altos | Añejo

The oldest expression in the Olmeca Altos range, from the same collaboration between Maestro Tequilero Jesús Hernández and the London bartenders Henry Besant and Dre Masso. Made in Arandas in the Los Altos highlands of Jalisco, with piñas slow roasted in Mampostería brick ovens and crushed partly by modern roller mill and partly by the 500 year old tahona stone, then distilled in small copper pot stills. It then rests 18 months in ex bourbon American oak, a full six months beyond the minimum the añejo category requires.

Awards & Press Review

GOLD MEDAL: San Francisco World Spirits Competition
GOLD MEDAL: International Spirits Challenge
92 POINTS: Wine Enthusiast

Tasting Notes

Deep amber, closer to a lightly aged bourbon than to a young tequila. The nose keeps its agave identity through the wood, with fresh cut grass and lemon citrus over black pepper, then vanilla, brown sugar and toasted caramel arriving from the barrel. The palate is rich and rounded, cooked agave and dried fruit layered with chocolate, oak and baking spice, and a herbal green note running underneath that stops the wood taking over. Long and warm to finish, the oak tannins closing gently over the sweetness.

Country & Region

Mexico, Los Altos, Jalisco

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