Aged to Perfection

This past April, Olmeca Altos introduced something exciting to their portfolio of premium tequilas: Altos Añejo. This spirit marks the trifecta for the brand, featuring a well-balanced aroma of sweet, cooked agave, enhanced by notes of dried fruit and almonds.

Similar to the rest of the Altos lineup, Altos Añejo was developed by bartenders, for bartenders. It is the product of a collaboration between Olmeca Altos master distiller Jesús hernández, Altos UK ambassador Matthias Lotuille, and US bartender Charles Joly.

Like its predecessors, Altos Reposado and Altos Blanco, Añejo is artisanally crafted 7,000 feet above sea level in the volcanic red earth in the highlands of Los Altos, Jalisco. Unique to Añejo, however, is its lengthy aging process. After distillation, the spirit is transferred to oak barrels where it sits to age for 18-months. That’s roughly 10-months longer than Reposado, which ages in white American oak ex-Bourbon casks for 6-8 months.

Altos Añejo – Batanga Recipe:

Olmeca Altos Añejo - Batanga Recipe


  • 2 parts Altos Añejo
  • 4 parts Mexican cola
  • Squeeze of lime
  • Salt rim


Build in a highball over ice and stir. Garnish with a lime wedge and salted rim.

Altos Añejo is available in select markets including California, Colorado, Illinois, Florida, New York and Texas. For more recipes like the one above, visit

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This post is sponsored by Olmeca Altos Tequila. All opinions are my own.