Issue link: https://digital.copcomm.com/i/661678
april 2016 / the tasting panel / 1 1 1 As their labels clearly state, 100% agave tequilas are single-ingredients products. This begs the frequently asked question, if these tequilas are crafted from nothing but agave, how can there be such diversity between the various brands? As is true with wine, the appellation, or growing region, where the agaves are cultivated is a point of distinction. The so-called Highlands and Lowlands of Jalisco differ substantively in their ambient temperature, humidity and soil composition and the amount of rainfall they receive. These differ- ences combine to be what winemakers call terroir. Another variable is the quality of the water used in production and the type of yeast used to precipitate fermentation. Then there's the fact that not all tequilas are fermented in the same man- ner. In some cases, the distiller will play classical music over loudspeakers while the fermenting wash—referred to as the mosto—is being slowly fermented. It's thought the soothing music has a positive effect on the quality of the fermenting wash. Injecting the mosto with oxygen enhances the lushness of the body. Then again, not all tequilas are made the same. Some are double-distilled, while are others triple- distilled. Tequilas that undergo an additional pass through the traditional copper pot still are typi- cally lighter in body. Likewise, not all tequilas are bottled at the same alcohol content. Simply put, the higher the alcohol content, the less water is used to render the tequila to proof. Less dilution equates to more inherent flavors shining through. Barrel-aging is the final variable—how long the tequila is aged and in what type of wood. The large majority is matured in charred, American white oak barrels used previously to age bourbon. However, French Limousin oak, Sherry butts and Port pipes are also popular with tequila makers. The following award-winning tequila brands exemplify the finest in production methods and finishing techniques. Collectedly, they represent the best and brightest of the tequila family. ¡Salud! Everything about Olmeca Altos Tequila 100% Puro de Agave screams authenticity. The powerhouse brand hails from the Highlands of Jalisco. After its estate-grown agaves are harvested, they are brought to Destilería Colonial de Jalisco (NOM 1111) and slowly roasted in brick ovens. To extract the plants' sugar-rich juice, the distillery employs the centuries-old practice of crushing agaves with a volcanic-stone tahona wheel—or millstone—weighing around two tons. The juice is then collected and transferred to vats where Maestro Tequilero Jesús Hernández uses a secret strain of yeast to precipitate fermentation. The tequila is twice distilled in a copper pot still. "People are becoming more and more interested in the quality and craftsmanship with which spirits are made, and that's a good thing, especially for our brand, Olmeca Altos," contends Dominic Alcocer, Director of Tequila for Pernod Ricard USA. "We are especially proud of Olmeca Altos Reposado, which recently earned a Double Gold medal at the prestigious San Francisco World Spirits Competition." The Olmeca Altos Reposado is indeed a Tequila celeb. It is aged in charred, American oak barrels for six to eight months, during which time it develops a fetching copper/golden appearance and a bevy of spicy, herbaceous aromas. Its expansive palate and dry, fruit and herbal finish are bona fide works of art. Fans of sipping blanco tequilas will no doubt appreciate the unbridled enthusi- asm of the Olmeca Altos Plata, a lushly textured silver tequila with a surprisingly expansive, peppery bouquet. The flavor of the roasted agave takes center stage, followed by layers of fruit, herbs and anise flavors. Its fade is silky smooth. PERNOD RICARD USA High Above OLMECA ALTOS TEQUILA 100% PURO DE AGAVE