Olmeca Tequila is a premium brand from the highlands of Jalisco, Mexico. It is known for its sweet flavour from Blue Weber Agave plants. The highlands’ red soil and high altitude are ideal for growing agave. This results in richer, sweeter tequilas.
The brand uses traditional methods. They hand-harvest agave plants when they are 7-8 years old. The jimadores use a tool called a coa to prepare the plants for fermentation.
Olmeca cooks the agave in brick ovens. This slow cooking is key for flavour. After cooking, the agave is crushed and fermented. Olmeca uses both column and pot still distillation. This gives a smooth and distinct character.
Some of the Tequilas, like Olmeca Altos, use tahona stone milling. This traditional method crushes the cooked agave. Many believe this adds complexity to the flavour. The juice is fermented with special yeast and then distilled.
Production
Cooking: Stone/brick ovens and high pressure Autoclave.
Crushing: Roller mill.
Fermentation: Stainless steel tanks. Mixto, fermentation without fibres.
Still Type: Copper pot and column stills.
Ageing: Mainly old American oak, some ex-bourbon cask.
Water Source: Deep well water.
Other: Rested in stainless steel.
Tasting Notes
Aged in oak barrels for at least two months. This tequila is smooth and complex. It has vanilla and caramel notes but keeps the agave essence.
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