Issue link: https://digital.copcomm.com/i/488317
126 / the tasting panel / april 2015 Liquid Legacy: Olmeca Altos TASTING NOTES Olmeca Altos Plata Nose: Sandalwood, musky exotic Indian spices, baked apple/pear tart Palate: Deep and resounding notes of tobacco, white pepper, vanilla bean, lemon peel Finish: Warm and peppery 93 —Meridith May Olmeca Altos Reposado Nose: Black tea and honey, roasted chestnuts, orange peel, buttered toast Palate: Dark chocolate sprinkled with black pep- per; warm and inviting; cherry and cherry pits Finish: Lengthy warmth, toffee notes linger 94 —M.M. Like their barbers and physicians, people trust their bartend- ers—their recommendations, with good reason, hold water—or in this case, tequila. During their time working behind the bar, London bartenders Dre Masso and the late Henry Besant knew they were in a unique position to understand what consumers wanted, and realized that the world could use an exceptional tequila that wouldn't break the bank—a tequila that would find that sweet spot between the crazy spring break reputation and the exclusivity of super premium tequila—a balance between quality and affordability. Produced at Destilería Colonial de Jalisco by Maestro Tequilero Jesús Hernández, the spirit takes shape through traditional methods: a 500-year-old tahona stone for crushing, traditional brick ovens for slow-cooking the piñas and small copper pot stills instead of distillation columns. The Plata is unaged, while the Reposado is aged for six to eight months in 200-liter white American oak ex-bourbon casks. "Altos reaches the demographic that wants to have fun when they are going out, but are also looking for something a little extra, whether that's authenticity or a backstory to the product," points out Dom Alcocer, Director of Tequilas at Pernod Ricard USA. "It's about a brilliant, rich flavor but at the end of the day the tequila has to be friendly and fun." Plus, it has the bartender seal of approval—what more could you ask for? Olmeca Altos Plata: The mix of tobacco notes and vanilla bean complement tandoori chicken or anchovies fried and dipped in a paste of turmeric, lemon juice and red chilis. Olmeca Altos Reposado: Cherry compote with goat cheese would accompany the spirit's dark chocolate and cherry notes brilliantly. PAIRING BEYOND THE TACO PERNOD RICARD USA