Drink of the Week: ŌLTA Whisky

The breadth of spirits coming out of Mexico today, from agave distillates to sotol and charanda, make it a fascinating time to explore. While still a drop in the bucket compared to tequila or mezcal, Mexican whiskey is starting to pick up steam, with producers using native ingredients like ancestral corn. Newer to the market but steadily expanding, ŌLTA Whisky Mexicano out of Michoacán is a delicious example.

Founded by Colorado-based Selene Nestor, who also co-founded the Hispanic Restaurant Association, ŌLTA Whisky is made from 80 percent corn and 20 percent malt in a recipe that took two years of experimentation to dial in. The whisky is aged for three years in American oak barrels that originally held American whiskey, then saw secondary aging of agave spirits before being enlisted by ŌLTA Whisky. Using locally sourced heirloom corn, Nestor also specifically employs a team of female farmers and distillers to make the whisky, which is produced, aged, and bottled in Michoacán.

The name itself is Gaelic, as ólta means, essentially, to inebriate. Nestor chose the name in homage to her daughter’s half-Mexican and half-Irish ancestry and to celebrate the blending of cultures. (For more fascinating shared history between Mexico and Ireland, read up on the story of the San Patricios.) Nabbing a bronze medal at the 2025 San Francisco World Spirits Competition, the ŌLTA Whisky is redolent with the aroma of butterscotch, balanced with earthy flavors from the agave and a subtly spicy finish. I’d mix it into an Old Fashioned with a dash of mole bitters.

Currently, Ōlta Whisky is available in California and Colorado, with plans to expand to Texas and Florida. But the distillery will also ship to 48 states. $55, oltawhisky.com

Optimist Old Fashioned | Photo by Callie LanghornePop Quiz | Photo by Dylan + Jeni

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