Mexican Whisky?! I Tried Ōlta — Agave-Smoked Barley & Tequila Barrels

Mexican Whisky?! I Tried Ōlta — Agave-Smoked Barley & Tequila Barrels

I'm a tequila guy, so what am I doing with a bottle of Mexican Whisky?

When I heard the story behind Ōlta Mexican Whisky, I knew I had to try it. This isn't a typical whiskey review—because almost every part of this whisky connects back to Mexico, agave, and the world I already know so well.

Ōlta is made in Pátzcuaro, Michoacán, at more than 7,000 feet above sea level, using 80% Mexican heritage corn and 20% malted barley.

But here's where things get really interesting for an agave enthusiast: the barley is smoked using agave, bringing agave into the production story before the whisky ever reaches the barrel.

After fermentation, Ōlta is distilled in stainless steel pot stills and then aged for three years in American oak barrels that previously held agave spirits.

So you've got Mexican heritage corn, agave-smoked malted barley, and barrels with a tequila/agave-spirit history—all coming together in one Mexican whisky.

I taste Ōlta from the perspective of a tequila guy and explore what I find on the nose and palate, including corn, toasted grain, vanilla, caramel, oak, smoke, sweetness, and that intriguing agave connection.

I also talk about why Ōlta caught my attention, the women-led production team behind the whisky, its non-chill-filtered approach, and why Mexican whisky deserves more attention.

I'm definitely not claiming to be a whiskey expert—but I know what I like, and I love learning about production methods. And the story behind Ōlta is just as interesting as what's in the glass.

Could Mexican whisky become the next thing I explore alongside tequila and agave spirits?

Have you tried Ōlta Mexican Whisky? Let me know what you think in the comments.