light front pallet, pepper on the finish, easy going down
Vanilla and citrus
Forget slammers and partying, the trends in tequila are all heading resolutely upmarket nowadays. Laura Foster heads to Jalisco, Mexico, to discover a region where producers are moving from fast fashion to haute couture.
For years we’ve been saying “process matters”, and that each choice made during the production process will find its way into the finished product. Now we have proof.
In the face of yet another agave shortage, one that has lasted for several years, Tequila has, against all odds, remained resilient. Sustainability of the category’s key agricultural product has long been a recurring problem for the industry.
The process was simple, natural, and efficient enough — at least until Americans decided they liked tequila, too.
Olmeca Altos welcomes its latest product, Añejo – thereby completing the power of three for the Altos Tequila family.
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Not bad for an inexpensive añejo. $30 in Tucson. Cooked agave, cinnamon, baking spice and oak on the nose. More cooked agave, carmel, black pepper, and orange peel in the mouth. Sweet buttery, vanilla, vegetal finish but not very long.