Olmeca Tequilas are produced in the Mexican region of Los Altos, (the Highlands), in Jalisco--an area renowned for its rich, red soils. Maestro Tequilero Jesús Hernández and his team of workers work hard producing Olmeca, from the harvest of the plants in the agave fields to the bottling of the tequila.
Olmeca was launched in 1967 and now has a presence in 80 countries worldwide.
Olmeca 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 tonne 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 fibres. This juice is referred to as Tahona Liquid, of which a percentage is integrated into the fermentation and distillation process of all Olmeca Tequilas.
