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Our Maestro Tequilero

Maestro Tequilero Jesús Hernandez keeps us grounded and oversees production at our birthplace, the Destilería Colonial de Jalisco in Los Altos, where he has been the Maestro for 17 years. Managing eve...ry part of production, from the harvesting of agave to the aging of our Reposado, Jesús pours his passion into every bottle of Altos Tequila. A Jalisco native himself, Jesús spent many years studying architecture and bottle manufacturing in the USA and brought his knowledge back to Mexico to help construct our distillery. His son, also named Jesús, provides tours of the distillery. We like to keep it in the family.

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Our Creators

Henry Besant and Dre Masso both got their starts in the bartending industry, working their way to the top and winning awards with every step. After noticing a gap in the tequila market, Henry and Dre pa...rtnered with Maestro Tequilero Jesús Hernandez to create high-quality tequila that captured the authenticity of agave distillation, but also make it accessible to tequila fans from all over. The result- Altos Tequila, a tequila created by bartenders for bartenders.

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Quality is of the utmost importance when it comes to agave. It helps that our key ingredient is planted in the ideal growing conditions at 2,100 m above sea level, and in mineral-rich volcanic soil. growing for 7-8 years, we make sure to hand-pick only the best Blue Weber agave. Good thing each plant can make up to 8 bottles of Altos Tequila

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Armed with coas, our 100% full-time dedicated jimadores help us score the best agave in the field, gathering 60 tons of agave every day. Our multi-generational team has passed on the art of agave harves...ting for decades.

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Brick Oven

Only the best agave gain access to our exclusive brick ovens, where we slow-cook them for up to three days and then rest them, ensuring all that sweet juice makes it into our tequila.

Tahona Stone

We tear it up (the cooked agave, that is) with the help of our roller mill and 2-ton volcanic Tahona Stone. The roller mill shreds agave and presses it, releasing the sweet juices that make their way every bottle of Altos Tequila. And when we’re feeling old school, we throwback to the 500-year old method of Tahona rolling, crushing 1.5 tons of cooked agave every 2 hours. After this, each batch of agave is fermented for an average of 36 hours.

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We keep distillation on the DL, double distilling in small-batch 100% copper stills. Quality over quantity. Mama would be proud.


Our reposado tequila is aged for 6-8 months in former whiskey barrels, instilling a robust, yet pleasant body of agave, vanilla, and woody notes. Each of these cask contains 380 bottles of Altos Tequila..., so you can say we get our barrel’s worth.

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Our agave is so important that we rally it for use even after it’s made its way into our tequila. 98% of all organic waste from production is composted and reused to grow the next generation of agave.... In fact, the total amount of non-recycled material per year could fit inside the trunk of a car- just don’t put it in ours.

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