Olmeca tequilas are produced 2,100 metres above sea level at Los Altos in Mexico. This region is renowned for its mineral-rich, red soil, which provides for the high quality sugar-rich agaves and great-tasting tequila. Olmeca is distributed in more than 80 countries and is among the leaders in several markets such as Russia, where it is the no.1 tequila.
History and know-how
Olmeca’s production process underpins the tequila’s superlative quality, with craftsmanship playing a prominent role. For our tequilas, we use only the hand-selected ripe agaves from the Los Altos region, which are then slowly roasted in traditional brick ovens for 3 days, crushed, fermented and distilled in copper pot stills, lending Olmeca a very smooth taste. For Altos, we also use the ‘Tahona’ method dating back some 500 years, which enables the careful extraction of liquid from the finest blue agave plants utilizing a giant wheel made of volcanic stone (the Tahona). This liquid is then fermented and distilled with agave fibers, which gives it an even more pronounced agave flavour. All our aged tequilas (Reposado and Añejo) are matured in small ex-bourbon barrels.
Range and Tasting
Olmeca Tequila is the range’s premium offering.
Olmeca Altos is the super-premium variant and the perfect base for margaritas.
Olmeca Tezón is made exclusively from Tahona liqueur. It is very smooth and should be enjoyed straight.
Olmeca Flavors is a range of liqueurs combining tequila with flavours, such as dark chocolate and coffee.