Olmeca Altos Reposado Tequila

Olmeca Altos was built by bartenders for bartenders. Launched in 2009, it came from a collaboration between Master Distiller Jesús Hernández and Henry Besant and Dre Masso of the Worldwide Cocktail Club — two of the UK's most influential bartenders — with a clear brief: a genuine 100% agave, traditionally made tequila at a price that works as a pouring brand. Made at Destilería Colonial de Jalisco (NOM 1111) in Arandas, the unofficial capital of Los Altos at 2,104 meters, from highland agave grown seven to eight years, it's a blend of two distillates: one crushed by a two-ton tahona wheel of volcanic tezontle stone and fermented with fibers in wooden tanks, the other by roller mill — both slow-cooked in traditional mampostería brick ovens and distilled in small copper pot stills. Tahona tequila at this price is genuinely rare. The reposado rests 8 to 10 months in ex-bourbon American oak, bottled at 40% ABV. Difford's Guide found lavender, apple cider, salty butter, and caramel on the nose, with white pepper, toffee, roast agave, smoked paprika, mocha, and cinnamon on the palate and a long fudge finish — calling it a much respected, well-priced bartenders' choice. Built for a Tommy's Margarita or Paloma, and good enough to sip.

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