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.
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.
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.
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.
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.
QUALITY OVER QUANTITY DISTILLING
We only do small batches, using copper heads, known for a cleaner distillation.
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.