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) 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. 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. 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. 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.

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? The result of this labor comes in two final expressions: plata and reposado. Both have an herbal nose. Plata, which is unaged, is aromatic and sweet with citric and cooked Agave notes, well balanced with peppery heat and has a long lasting, fruity finish. 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 ]

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? 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 slow cooking of sweet agave in stone ovens and the use of copper pot stills for distillation are testaments to this commitment to tradition.

Olmeca Altos Plata Tequila is made using a traditional production process that respects the centuries-old tequila production methods. 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.

It hails from the highlands of Jalisco, Mexico, known for producing some of the finest tequilas in the world. 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.