Olmeca Altos Blanco Tequila 70cl
Olmeca Altos Blanco was created by bartenders Henry Besant and Dre Masso alongside Maestro Tequilero Jesús Hernández to deliver premium quality at an accessible price.
Made from 100% blue agave grown in the Los Altos highlands of Jalisco, around 80 miles east of Guadalajara, the agave plants mature for seven to eight years at over 2,100 metres elevation in mineral-rich volcanic soil.
The agaves are slowly cooked for three days in traditional brick ovens and then crushed using a roller mill and the Tahona Stone. This is a 400-year-old technique where a two-ton volcanic stone wheel extracts deeper, more complex flavours than modern industrial methods. The tequila is then distilled in small copper pot stills, resulting in a smooth, authentic blanco that showcases the pure character of the agave.
Perfect for making margaritas and cocktails, yet smooth and refined enough to sip neat.
Olmeca Altos Blanco was created by bartenders Henry Besant and Dre Masso alongside Maestro Tequilero Jesús Hernández to deliver premium quality at an accessible price.
Made from 100% blue agave grown in the Los Altos highlands of Jalisco, around 80 miles east of Guadalajara, the agave plants mature for seven to eight years at over 2,100 metres elevation in mineral-rich volcanic soil.
The agaves are slowly cooked for three days in traditional brick ovens and then crushed using a roller mill and the Tahona Stone. This is a 400-year-old technique where a two-ton volcanic stone wheel extracts deeper, more complex flavours than modern industrial methods. The tequila is then distilled in small copper pot stills, resulting in a smooth, authentic blanco that showcases the pure character of the agave.
Perfect for making margaritas and cocktails, yet smooth and refined enough to sip neat.
Original: $37.63
-65%$37.63
$13.17Description
Olmeca Altos Blanco was created by bartenders Henry Besant and Dre Masso alongside Maestro Tequilero Jesús Hernández to deliver premium quality at an accessible price.
Made from 100% blue agave grown in the Los Altos highlands of Jalisco, around 80 miles east of Guadalajara, the agave plants mature for seven to eight years at over 2,100 metres elevation in mineral-rich volcanic soil.
The agaves are slowly cooked for three days in traditional brick ovens and then crushed using a roller mill and the Tahona Stone. This is a 400-year-old technique where a two-ton volcanic stone wheel extracts deeper, more complex flavours than modern industrial methods. The tequila is then distilled in small copper pot stills, resulting in a smooth, authentic blanco that showcases the pure character of the agave.
Perfect for making margaritas and cocktails, yet smooth and refined enough to sip neat.
