Olmeca Tequila

Olmeca Tequila is made from blue agave, picked after 7–8 years of growth. Once harvested, traditional brick ovens are then used to slow cook the piñas.

Part of the production process involves using the 500-year-old traditional and artisan Tahona method, which consists of a 2-ton millstone made of volcanic rock, known locally as Tezontle. Once the agave piñas have been harvested and cooked, they are crushed by the Tahona, creating a pulp and drawing out the sweet juice from the fibers. This juice is referred to as Tahona Liquid, of which a percentage is integrated into the fermentation and distillation processes of all Olmeca Tequilas, with Olmeca Tezón exclusively containing 100% Tahona Liquid, certified by the Consejo Regulador del Tequila.[2]

Olmeca Tequilas are produced at Destileria Colonial de Jalisco. The operation at the plant is overseen by Maestro Tequilero Jesús Hernández and his team of workers. The Master Distiller is responsible for supervising all production, from the harvest of the plants in the agave fields to the bottling of the tequila. The Olmeca distillery is situated in the town of Arandas, Jalisco, the unofficial capital of Los Altos (2104 meters above sea level), taking advantage of the blue agave plants that are grown locally.

• Henry Besant

• Official website
• https://www.olmecatequila.com/
• https://www.tequilaolmeca.com/ Archived 2013-11-01 at the Wayback Machine