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.
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.
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 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-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.
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.
BOURBON BARREL AGING
We age our Añejo and Reposado in American Oak barrels, 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 than the industry norm, while Añejo is aged for 18 months, also above the industry average.