Tequila Ta Die For

Quality, tradition, and sustainability are the traits most important to Altos Tequila and the making of their three award-winning tequilas, Olmeca Altos Tequila Plata, Reposado, and Añejo. With the work of creators, Henry Besant and Dre Masso, Maestro Tequilero, Jesús Hernandez, and the dedicated jimadores, the agave is treated with the utmost respect. Planted 2,100m above sea level in nutritious volcanic soil, the most outstanding Blue Weber agave plants are picked after seven to eight years, when they are ripe with age. The chosen agave is then cooked in a brick oven to ensure all the potential juice from the plant seeps into each bottle with ease. Holding up the Tahona tradition, the juices are crushed out of the cooked plants on volcanic Tahona stone.

But nothing goes to waste at Altos Tequila. After the juices are used up for the beautiful bottles of tequila, the rest of the plant is used for compost to grow the next batch of agave. No detail is left behind when creating these award winning, global tequilas.

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