History about Olmeca Altos: TWO WORLDS MEET

Altos. Awaken your inner maker.

Crafted from 100% blue agave using centuries-old methods—cooked, crushed, fermented, double-distilled, and aged. The result is premium tequila with rich flavor, low environmental impact, and unmatched quality in every sip.

Sustainability

HIGH QUALITY, LOW IMPACT ON THE ENVIRONMENT

From the beginning, we have created a tequila with low impact on the environment, while maintaining high quality standards and following centennial tequila traditions like the use of the Tahona Stone and copper distillation.

Agave

100% AGAVE, 100% FROM LOS ALTOS

We grow our agave at 2,100 meter above sea level on the volcanic rich soil of Los Altos, the high- lands of Jalisco. Each agave grows from 7 to 8 years to reach maturity and achieve the sweet spot for tequila making.

Jimadores

TRUST THE AGAVE MASTERS

Generation after generation our family of jimadores have honed the skill of knowing when an agave is ready to be harvested, always delivering the right profile for the making of Altos.

Slow Cooking

SLOW COOKING IN BRICK OVENS ONLY

To preserve the richness and smoothness of roasted agave flavour we cook our agave in brick ovens for three days until they are juicy and tender for the milling.

Tahona Stone

OLD SCHOOL MILLING, FLAVOR-FORWARD TEQUILA

We use both the roller mill and the 400 year-old method of the Tahona Stone to achieve a blend of unique tequila punchiness and natural smoothness to complete the Altos Tequila recipe. Afterwards, the agave fibers and liquid are fermented with our proprietary yeast.

Distillation

QUALITY OVER QUANTITY DISTILLING

We only do small batches, using copper heads, known for a cleaner distillation; not distillation columns as is the industry standard.

Barrels

BOURBON BARREL AGING

Olmeca Altos Reposado and Añejo are aged in 200-liter bourbon barrels for minimum of 12 months. Using smaller barrels creates a more complex profile, perfectly balanced, keeping its unique tequila taste.