Olmeca Altos
The Colonial Distillery of Jalisco in Los Altos is an important producer of Tequila, which produces excellent distillates made from the precious variety of Agave Blu Weber grown on the highlands of Los Altos, in the famous Mexican region of Jalisco. The distillery was born from the collaboration between Henry Besant and Dre Masso, united by the desire to create a high-end Tequila that could conquer the palate of the most discerning enthusiasts. To achieve this goal, they relied on the experience of Master Tequilero Jesús Hernandez, who oversees all distillation processes with his decades of knowledge.
The quality of the raw material is the foundation of Olmeca Altos Tequila production. The Agave Blu is grown at an altitude of over 2000 meters above sea level, on land characterized by volcanic soils, rich in minerals. Only the best Agave Blu Weber plants of at least 7-8 years are used for production. The the cutting of the Agave is still done manually, entrusted to the skilled care of the jimadores, who select the best plants in the field and harvest about 60 tons a day. From the agave plant, the precious heart, the piña, is extracted, which is then processed following the oldest traditions.
The piña is slowly cooked for about three days inside brick ovens, which ensure a constant temperature throughout the preparation time. The processing continues by gently pressing the cooked agave with a heavy volcanic rock, in order to extract only the most precious and sweet juice. The agave juice thus obtained is fermented for at least 36 hours, to obtain a Tequila fine and elegant. The double distillation takes place in small batches, using traditional copper stills. Thanks to this meticulous production process, Altos Olmeca manages to offer a Tequila of absolute excellence, available in three versions: Plata, Reposado, and Anejo. The Plata is bottled at the end of the distillation, the Reposado Tequila matures for a period of 6-8 months in wooden barrels previously used for aging Whisky and the Anejo Tequila ages for 18 months in oak barrels
The Colonial Distillery of Jalisco in Los Altos is an important producer of Tequila, which produces excellent distillates made from the precious variety of Agave Blu Weber grown on the highlands of Los Altos, in the famous Mexican region of Jalisco. The distillery was born from the collaboration between Henry Besant and Dre Masso, united by the desire to create a high-end Tequila that could conquer the palate of the most discerning enthusiasts. To achieve this goal, they relied on the experience of Master Tequilero Jesús Hernandez, who oversees all distillation processes with his decades of knowledge.
The quality of the raw material is the foundation of Olmeca Altos Tequila production. The Agave Blu is grown at an altitude of over 2000 meters above sea level, on land characterized by volcanic soils, rich in minerals. Only the best Agave Blu Weber plants of at least 7-8 years are used for production. The the cutting of the Agave is still done manually, entrusted to the skilled care of the jimadores, who select the best plants in the field and harvest about 60 tons a day. From the agave plant, the precious heart, the piña, is extracted, which is then processed following the oldest traditions.
The piña is slowly cooked for about three days inside brick ovens, which ensure a constant temperature throughout the preparation time. The processing continues by gently pressing the cooked agave with a heavy volcanic rock, in order to extract only the most precious and sweet juice. The agave juice thus obtained is fermented for at least 36 hours, to obtain a Tequila fine and elegant. The double distillation takes place in small batches, using traditional copper stills. Thanks to this meticulous production process, Altos Olmeca manages to offer a Tequila of absolute excellence, available in three versions: Plata, Reposado, and Anejo. The Plata is bottled at the end of the distillation, the Reposado Tequila matures for a period of 6-8 months in wooden barrels previously used for aging Whisky and the Anejo Tequila ages for 18 months in oak barrels
