Agave y algo de pimienta. Muy buen tequila a bastante buen precio. Se siente bastante bien an la boca
NOM 1111, on sale $31/bottle 750. Aromas include almond, dry fruits, wood oak, vanilla, vegetal, apricot, roasted nuts and chocolate. Flavor hints on cooked and raw agave with chocolate, almonds, caramel, earthy vegetal notes, and bourbon barrels. Finish is all roasted agave, caramel, wood and chocolate. Overall is a mouthfeel with caramel, chocolate, vanilla and vegetal notes but not much agave.
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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