Olmeca Altos Tequila Plata, 70 cl

Product Information

Olmeca Altos Plata Tequila is a premium and solid tequila crafted with utmost care and expertise in the heart of Los Altos. As I mentioned earlier, I’ve been making too many margaritas this summer. And while browsing the internet, I came across Steve the Bartender’s Youtube video with five different margarita recipes. They all looked pretty good but I was most interested in the cucumber and jalapeño recipe. That combo is new to me and I was curious how the simple flavor of Olmeca Altos Plata Tequila would work with the spice of the jalapeño. Añejo tequila is special in that it spends one to three years aging in oak barrels. In Spanish, the word “añejo” means old, which is a reference to its aging time. Due to its oak aging, Añejo tequilas often show rich flavors of vanilla, cinnamon, and/or sweet spice on the palate. When it comes to food pairings, Olmeca Altos Plata Tequila pairs wonderfully with Mexican cuisine. Its bright flavors and crispness complement dishes like ceviche, tacos, or grilled seafood.

However, modern technological upgrades and quality control are also incorporated to ensure consistency and excellence. Tasting Notes and Flavor Profile What are the primary flavors and aromas of Olmeca Altos Plata Tequila? Generally speaking, Añejo tequilas tend to feel smoother on the palate, thanks to their one to three years spent in aging in oak barrels. Yes, Olmeca tequila is an excellent tequila widely regarded as a high-quality and enjoyable tequila. Olmeca Altos Plata is unaged, offering a vibrant and crisp taste that showcases the pure essence of the agave plant with prominent citrus and tropical fruity notes. References Olmeca Altos Plata Tequila is a nice tequila with a vibrant flavor profile with distinct tropical fruits and citrus notes. The agave flavors shine through, accompanied by subtle vanilla and white pepper hints.After second try of Don Julio, still think I can detect the aromas above, but I have a suspicion that I’d get something different on a different day. Seems fainter than the DJ. As the world rediscovers diversity in the spirits world, the second-use barrel market is reaping the benefits. Whiskey and wine barrels have always been the popular choice for tequila makers, but bourbon seems to have lent its own unique mark to Olmeca Altos Tequila’s Reposado expression. Third time - I must be cued up to taste anise after noticing it on my third try of DJ, but honestly, it felt pronounced and strong - much stronger than what I got in the DJ. How much of this is just in my head? This article contains content that is written like an advertisement. Please help improve it by removing promotional content and inappropriate external links, and by adding encyclopedic content written from a neutral point of view. ( October 2010) ( Learn how and when to remove this template message) Olmeca Altos Plata Tequila is made using a traditional production process that respects the centuries-old tequila production methods.

The slow cooking of sweet agave in stone ovens and the use of copper pot stills for distillation are testaments to this commitment to tradition.The tequila also exhibits a remarkable purity, showcasing the quality of the ingredients and the skillful craftsmanship involved in its production. Their shared passion for tequila and dedication to preserving its rich heritage led to the creation of Olmeca Altos Plata, which embodies the authentic flavors and craftsmanship of traditional tequila production. Finish: Alcohol, at first. Slightly shorter finish than the Don Julio, I thought. Might have missed some things, though. Second time - wasn’t giving length much thought, but can still feel some in the throat, so a bit longer than I originally thought, maybe? Olmeca Altos Reposado is aged for a minimum of two months in oak barrels, resulting in a smoother and more complex flavor profile with hints of caramel and vanilla.

Third time - something markedly savoury hit me this time. Not sure what, but had a mental flash of meat on a grill, so something more umami-ish? No idea, but probably just making this up anyway! In terms of aging, the four main types of tequila are Blanco (0-59 days), Reposado (60+ days), Añejo (1-3 years), and Extra Añejo (3+ years). Blanco tequilas do not spend time aging in oak, whereas the other three categories do. Agave, unlike a grape or wheat crop, takes closer to a decade to properly mature. That means the soil and growing conditions have more impact on the final product than fermentation, distillation and aging combined. The growing region of Los Altos is situated 6,900 feet above sea level and has mineral rich volcanic soil—ideal for growing flavorful agave. The piñas, or hearts of the agave, are then slowly cooked in traditional stone ovens, extracting their sugars and releasing the distinctive flavors. Is the production process traditional or modern? Olmeca Altos Plata Tequila is the result of a collaboration between two renowned figures in the tequila industry, Master Distiller Jesus Hernandez, and internationally lauded bartenders Dré Masso and Henry Besant.

Olmeca Altos Cítricos Joven

Flavour: The word “fresh” comes to mind for the initial taste. A bit sharper (wrong word, but somehow it felt localized to a few areas, so sharp as in ‘concentrated and intense’, but not as in ‘burning’) alcohol feel in the mouth when holding it on the tongue than I though I got with the Don Julio. I liked it. More volume needed in next sip to taste more, I think. The production process of Olmeca Altos Plata Tequila leans towards traditional methods, honoring the time-honored techniques that have defined tequila production for generations. On the nose, it presents a delicate and enticing subtle aroma reminiscent of fresh agave and a touch of herbal sweetness [ 1]. How does it differ from other tequilas in terms of taste? Blue Agave Plants: Only fully mature blue agave plants are selected for their exceptional quality. These agave plants are grown in the volcanic soil of Jalisco’s highlands, which contributes to their unique flavor profile. The absence of degeneration allows the true character of the agave to shine through, resulting in a crisp and refreshing taste. Are there any unique characteristics or nuances worth mentioning?

Añejo translates to aged or matured tequila, and [said] aging is done in oak barrels for a minimum of 12 months, which imparts a lot of flavors to the spirit,” says Suyash Pande, head bartender at New York’s Baar Baar. Pande finds that añejo tequilas tend to be smoother than their counterparts, thanks to their one to three years of barrel aging. Olmeca Altos was founded by two world famous bartenders, Dre Masso and the late Henry Besant, along with master distiller Jesus Hernandez. Their goal was to create an affordable and sustainable tequila for both bartenders and tequila enthusiasts. And they have a simple line of only three tequilas: Olmeca Alto Plata, Olmeca Alto Reposado and Olmeca Alto Anejo. It hails from the highlands of Jalisco, Mexico, known for producing some of the finest tequilas in the world. Purified Water: Purified water is an essential component in the tequila production process. Olmeca Altos Plata Tequila uses purified water from the distillery’s well. This water helps achieve the desired quality and consistency in the tequila.

Olmeca Reposado

Altos Plata is a silver or blanco tequila, which means it is unaged and bottled shortly after the distillation process. It is known for its purity and fresh agave flavors. What is the difference between Olmeca Altos Reposado and Plata? Steve Reynolds, co-founder of Penta Tequila, agrees. “An añejo, for me, needs to have spice, mouthfeel and layers of character [that] you can only get with time and age in a barrel," he says. "There is a balance to the wood and toast for me that makes all things sing.” Olmeca Tequilas are produced at Destileria Colonial de Jalisco. The Olmeca distillery is situated in the town of Arandas, Jalisco, taking advantage of the blue agave plants that are grown there. [ citation needed] See also [ edit ]