Olujo is a brand new tequila model based by entrepreneur Adam Weitsman, in collaboration with Larsa Pippen and Oliver Camilo, “crafted with goal, aged for perfection” … and priced to the moon.
Accessible in a single expression for the second — anejo — the tequila hails from Los Altos agave, is cooked in autoclaves, double pot-distilled, and aged for 18 months in American oak barrels. Naturally, tequilas at this worth level are available a wild decanter. Olujo’s is ceramic, designed by sculptor Ivan Venkov and crafted by Anfora in Hidalgo, Mexico.
The tequila is produced at Fabrica de Tequilas Finos, greatest recognized (to me) because the producer of Kah tequila.
Let’s style.
Olujo Tequila Anejo Evaluation
Extremely unorthodox, the nostril of the tequila exudes notes of butterscotch, French vanilla ice cream, and, above all, a transparent be aware of toasted marshmallows. I’ve had marshmallow flavored vodkas that didn’t have this stage of burnt gooey sugar to their nostril, for higher or worse.
The palate finds a fruitier through-line, perking up notes of cherry and a few tamarind, later lemon curd and peaches. A vein of candied licorice is seen, adopted by some tropical notes, heavy on grilled pineapple. There’s a tiki-like baking spice sprinkled over all of this — and many, loads of sweetness. Once more that marshmallow be aware is insistent, drizzled with caramel and vanilla.
What’s lacking? Something that tastes very like tequila. Any sense of racy agave, herbaceous greenery, or peppery notes is wholly absent — though there’s a sure approach the spices shake out that ensures it’s tequila and never, say, a spiced rum. That mentioned, for 500 bucks, I actually need that distinction to be clear as a bell.
80 proof. NOM 1472.
B+ / $500
Olujo Tequila Anejo
USD500
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