Welcome to altos tequila

By entering the Altos Tequila site you accept our Terms and Conditions and Privacy Policy. [Enjoy with 100% Responsibility]. OLMECA ALTOS™ Tequila. 100% Blue Agave. Product of Mexico. 40% Alc./Vol. (80 Proof).©2016 Imported by Pernod Ricard USA, Purchase, NY.

1Sustainability

HIGH QUALITY, LOW IMPACT ON THE ENVIRONMENT

From the beginning we have created a tequila with the lowest impact on the environment, while maintaining the highest quality standards, following centennial tequila traditions like the use of Tahona Stone and copper distillation. Our efforts include reducing water consumption way below industry average, 0% Waste into landfill and 99% agave fibre recycling into compost and other uses.

2Agave

100% AGAVE, 100% TRUE TO THE LAND

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.

3Jimadores

TRUST THE AGAVE MASTERS

Generation after genearation 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.

4Slow 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.

5Tahona Stone

OLD SCHOOL MILLING, FLAVOR-FORWARD TEQUILA

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

6Distillation

QUALITY OVER QUANTITY DISTILLING

We only do small batches, using copper heads, known for a cleaner distillation.

7Barrels

BOURBON BARREL AGING

We age our Añejo and Reposado in American Oak barrel, previously used to age Bourbon for that warm, vanilla flavour accentuated by woody notes. Reposado is aged from 6 to 8 months, more than double that the industry standard, while Añejo is aged for 18 months, also above the industry average.