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