Sustainability

HIGH QUALITY, LOW IMPACT ON THE ENVIRONMENT

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

Agave

100% AGAVE, 100% FROM LOS ALTOS

We grow our agave at 2,100 metres above sea level on the volcanic-rich soil of Los Altos, the highlands of Jalisco. Each agave plant takes between 7 and 8 years to reach maturity, achieving the perfect balance 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 ideal profile for making 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, perfect for 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 create a blend of unique tequila punch and natural smoothness that defines the Altos Tequila recipe. Afterward, the agave fibres and liquid are fermented with our proprietary yeast.

Distillation

QUALITY OVER QUANTITY DISTILLING

We only produce small batches, using copper pot stills, known for providing a cleaner distillation; unlike distillation columns, which are 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 at every turn, when they arrived in Los Altos, Jalisco, Mexico: Tequila country. There, they met Jesús Hernandez, Maestro Tequilero, who partnered with them to create a tequila that was not only made the "right" way but also tailored to meet their bartending dreams: naturally smooth, high quality, accessible, and with a flavour that could cut through complex cocktails with great taste.

BARTENDING JOINS THE TEQUILA TRADITION

WE LIKE KEEPING IT IN THE FAMILY

“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

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

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