Agave is the beginning of it all and at the Destilería Colonial de Jalisco in Los Altos it’s no different. Here, the best agave is picked and slow-cooked in brick ovens for up to three days after which they rest to ensure that all the sweet juice makes it into the tequila. Maestro Tequilero Jésus Hernandez with Henry Besant and Dre Masso take time to pour their passion into every bottle of Altos Tequila.

After it rests, the cooked agave is torn, shredded and pressed and then each batch is fermented for about 36 hours. Double distilled in small-batch 100% copper stills and aged 6-8 months in former whiskey barrels; this tequila is slightly citric and sweet with vanilla and woody notes and a fruity aroma. And there you have it – a tequila made by bartenders for bartenders.


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