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.

MADE THE RIGHT WAY

TWO WORLDS MEET

TWO WORLD RENOWNED BARTENDERS WALK INTO A DISTILLERY

Henry Besant and Dre Masso had already made their names in the bartending industry, winning cocktail competitions every step of the way, when they arrived at Los Altos in Jalisco, México: Tequila country. Right there they met Jesús Hernandez, Maestro Tequilero, who partnered with them to create a tequila not only made the "right" way but also tailored to fulfill their bartending dreams: naturally smooth, high quality, accessible and with a flavor able to cut through complex cocktails with great taste.

bartender pouring tequila
BARTENDING JOINS THE TEQUILA TRADITION

WE LIKE KEEPING IT IN THE FAMILY

tequila maker Jesus Hernandez
“Jesús is a true master both as a distiller & as a man; he’s deeply rooted in the culture of the highlands, understanding the sensitivities of the area, its people & tequila”. -Henry Besant
MAESTRO TEQUILERO
JESÚS HERNÁNDEZ
signature of Jesus Hernandez
bartender Dre Masso
Dre is an industry legend, made his name at London's top bars, including Atlantic Bar, Lonsdale and now FAM. He worked alongside Julio Bermejo in San Francisco, and started the Worldwide Cocktail Club with the late Henry Besant.
BARTENDER
DRE MASSO
signature of Dre Masso
bartender Henry Bessant
The late Henry Bessant was a world-renowned bartender, founder of Mas Café and Lonsdale Bar, back to back winner of the Time Out “Bar Of The Year” and creator of the Worldwide Cocktail Club, along with Dre: a drinks consultancy focused on bartender training.
BARTENDER
HENRY BESANT
signature of Henry Bessant

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