(Credit: Olta)
Olta Whisky, a corn-based Mexican whiskey, is now available throughout Colorado and California in locations including Total Wine and Molly’s Spirits and is preparing for expansion into Texas and Florida retail locations in the coming weeks. The 3 year old expression is also currently available in a fast growing list of Latin American restaurants nationwide. Olta plans to release 4 year and 7 year expressions in 2026.
Produced and bottled in Michoacán, Mexico, Olta is made from locally-picked ancestral corn and is earning its reputation as a quality spirit, alongside Mexico’s premium tequila and mezcal brands.
The 80% corn, 20% malt mixture is double-distilled and aged in American oak barrels for three years in a small mountain village that sits at 7,000 feet of elevation. Olta barrels were originally used in the United States for traditional whiskey, then in Mexico for agave-based spirits like tequila, and now for corn-based Mexican whiskey. This process gives Olta a unique flavor profile unlike any other whiskey on the market. Olta, which means “to inebriate” in the Irish language, has notes of agave, vanilla and spice and slight smokiness.
“Olta was inspired by my daughter’s half-Mexican and half-Irish heritage. I wanted to create a spirit that celebrates the beauty of blending cultures while showcasing the incredible versatility of Mexican ancestral corn. Whiskey became the perfect bridge, a way to honor tradition, innovation, and pride in a single bottle,” said Olta founder and CEO Selene Nestor. “Olta is more than just a spirit; it’s a tribute to heritage, community, and craftsmanship. Every sip carries that story, and I’m proud to say it stands apart as something truly unique in the world of whiskey.”
Nestor, who is based in Colorado, has a long history in the hospitality, food and beverage industries and is co-founder of the Hispanic Restaurant Association. She researched and experimented with corn-based whiskey production for two years before she found the ideal recipe, ancestral corn, barrels, knowledgeable distillers, and climate for aging the product. She employs a team of female farmers and distillers in Michoacán to help her produce Olta.
