Master distiller Jes_s Hernandez produces Olmeca Altos tequila using traditional methods, from slow-cooking the pi_as in a brick oven to crushing the cooked pi_as with a Tahona (stone wheel) and distilling with small copper pot stills. Olmeca Altos also touts their use of cultivated yeast, rather than wild or commercial yeast that is often used by competitors. The reposado is aged 8-10 months in used bourbon barrels.
Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects.
For more information go to www.P65Warnings.ca.gov/alcohol.