Issue link: http://digital.copcomm.com/i/118688
Olmeca Altos Tequila W hile technology has made our lives better in countless ways, it has done little to improve the process of making tequila. It has sped the process up and made it more efficient, but it doesn't produce better agave spriits. Such is the working philosophy behind Olemca Altos Tequila. The brand is crafted at Destileria Colonial de Jalisco in the Los Altos Highlands of Arandas, Jalisco. The tequila was created as a singular collaboration between Master Distiller Jesus Hernandez and internationally acclaimed bartenders Henry Besant and Dre Masso. The result is a tequila produced by traditional techniques abandoned by some distillers as too expensive or labor-intensive. The harvested agaves are cooked for 48 hours and crushed by a large tahona (grinding wheel) handmade from volcanic rock. Shredding the baked agaves this way is slow and inefficient, but it's said to enhance the character of the extracted agave juice. The juice is mixed with water and transferred to an open vat where it is allowed to ferment naturally with airborne yeast. Afterwards, the fermented juice is double-distilled in small copper pot stills and bottled at 80 proof. "Olmeca Altos is a truly extraordinary liquid, one that we poured our hearts and passion into developing," says distiller Hernandez. "The result is a superior product rich in agave and citrus flavors that can be sipped neat or enjoyed in cocktails. I joined forces with Henry and Dre to create a liquid that consumers want to drink and bartenders want to serve. We look forward to launching Olmeca Altos into new markets." The Olmeca Altos Reposado well illustrates why reposados are the bestselling expression of tequila. Matured in American oak barrels for six to eight months, it has a pale amber hue and a bouquet saturated with the aromas of vanilla, anise, cloves and oranges with notes of toasted oak. The tequila's entry is soft and gentle and raises nary a trace off excess heat. Its dry, zesty palate finishes long and spicy. Award-winning Olmeca Altos Plata is bottled fresh from the still. The crystal clear, lightweight tequila is redolent of dried herbs, roasted green peppers and red grapefruits. Its aromatics alone are worth the price of admission. The tequila has a semisweet palate laced with the flavors of honey, toffee, citrus, herbs and red fruit. The finish is long, warm and satisfying. The brand's Blanco and Reposado tequilas will be rolling out nationally in the U.S. this July. www.tequilaolmeca.com Pernod Ricard USA april 2013 / the tasting panel / 147