The picturesque Los Altos is situated 2104 metres above sea level and is known for its mineral rich volcanic "Tierra Roja", which is complemented by a unique microclimate. These combined factors contribute to the cultivation of the highest quality blue agave used by Olmeca Tequila.
At the peak of maturity after 7-8 years of growth, the blue Agave plants used to produce Olmeca Tequila are harvested by a team of "jimadores". Using skills pass down from generations, the jimadores chop away the leaves to reveal the "pina" at the heart of the Agave, also removing the bitter tasting "cogollos" to produce the best possible flavour. Whilst this practice scrifies yield, it makes for the highest quality, bona fide Tequila.
Olmeca Tequila sacrifices efficiency for authenticity by using traditional brick ovens to slow cook the pinas, bringing out the naturally sweet, fruity and herbal Agave notes.
Tahona liquid is produced using the 500 year old Tahona methodof crushing the cooked pinas with a 2-tonne volcanic millstone to draw out the sweet juice and syrup from the fibres. Uniquely, Tahona liquid features in all Olmeca Tequilas to varying degrees with Olmeca Tezon being 100% Tahona.
Once the natural sweet Agave flavours have been drawn out by the Tahona, Olmeca Tequila continues to invest time and effort into the entire production process by using only cultivated yeasts in place of wild or commercial yeast that is often used by competitors. With Olmeca mixto, fine quality cane sugar is also blended with the resulting Tequila containing more that the minimum required 51% Agave, whilst Omeca Altos and tezon contain 100% Agave.
Olmeca Tequilas dedication to tradition and quality is further demonstrated by the use of small copper stills in place of distillation columns, resulting in a very smooth, expert Tequila.
All these cocktails are based on Olmeca Tezon Tequila