I initially purchased a bottle of Olmeca Altos plata and a bottle of Olmeca Altos reposado because they were on sale and because I read that they were good mixing tequilas that were made well but still priced at a consumer-friendly price point. I reviewed the plata previously HERE.
The reposado bottle number is #18JF9603 and I opened it up (it’s a screw-top bottle, not a cork) on 28 September 2024 and did multiple tasting sessions (at least five, if memory serves).
Olmeca Altos, which was developed in partnership between its producers and mixologists to create a versatile bar well tequila, processes its Weber Blue agaves using both a roller mill and a tahona volcanic stone wheel to extract its juices/sugars. The sugary liquid (the mosto) is then fermented in steel tanks without agave fibers before being double distilled in copper pot stills. The reposado is aged in American White Oak barrels formerly used to age bourbon and is then cut to 80 proof (40% ABV) using mineral rich deep well water.
I used a Riedel tequila flute glass, which is presently my favorite glassware for tequila tastings, for all of the tasting sessions. For the initial tasting on 28 September, I let the reposado open up and aerate in the glass for 30 minutes. This helped dissipate some of the very strong alcohol aroma on the neck pour.
On the nose initially, before it sat and opened up, there was still quite a strong aroma of alcohol followed by hints of cooked agave, cinnamon and baking spices, and a sweetness that reminded me of honey. After aerating for a half-hour, the alcohol, though still noticeable when nosing the glass, had been tamed down significantly. There were more prominent aromas of sweet cooked agave and baking spices, a fruity citrus that reminded me of a mix of orange and grapefruit (which left a tingling sensation in the nostrils), a peppery kick, hints of vanilla and caramel (though these seemed a bit masked by the remaining alcohol), oak influences, and some vegetal notes. The caramel aroma got stronger after the reposado was swirled and some of the remaining alcohol aroma dissipated. The reposado had a nice viscosity in the glass, coating the sides well with legs/tears and leaving behind pearls.
I didn’t taste the tequila until it had aerated for 30 minutes. On the palate, there was distinct sweet cooked agave and baking spices backed by a muscular kick of pepper and a closing of oak tannins, anise/vegetal notes, and barrel spice that collectively left a slight bitterness after swallowing a sip. This bitterness, however, was not overwhelming because it mixed well with the pepper and the agave sweetness. There was an alcohol heat sensation left on the tongue, in the throat, and in the upper chest after swallowing a sip. The mouthfeel was good and the tequila coated the mouth quite well with a nice oily/buttery creaminess. The finish was fairly short, with the exception of some lingering pepper, spice, and slight bitterness. There was a nice agave sweetness that mixed well with the pepperiness and heat. The overall flavor profile made me want to continue going back for another sip and, after the glass was empty, another pour.
On subsequent tastings, the last of which was on 8 October, did not involve resting the reposado in the Riedel flute glass. On the nose, there was still a noticeable hit of alcohol, but it was significantly less than when the bottle was first opened. There was aromas of cooked agave & sweet baking spices and a fruity citrus note mixed with honey (which seemed now to be like honeyed lemon). There are some hints of caramel and vanilla, which become stronger after swirling.
On the palate, the flavor profile on the palate remained largely the same as on the first and subsequent pours with the one major exception that a good amount of the initial alcohol aroma was gone (though not entirely by any means). There were flavors of cooked agave and baking spices, fruity citrus sweetness, caramel, vanilla, a vegetal/anise-like hit of bitterness on the back palate, and discernible oak influence. After swallowing a sip, a peppery heat remained on the tongue.
The tequila coated the mouth briefly well with a shortish finish. The flavors that remained on the palate the longest, as during past tastings, were the pepper and alcohol heat, some oak tannins and barrel spice, as well as that slight anise bitterness.
It is a pleasant reposado sipper at an excellent budget price.
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