If you drive east from Guadalajara and climb into the hills of Jalisco, the scenery slowly changes. The air gets cooler, the soil turns red, and the agave fields stretch endlessly toward the horizon. This region is known as Los Altos de Jalisco, or the highlands, and it’s here that some of the most admired tequilas in the world are made.
People who have tasted highland tequila often describe it as smoother and a little sweeter than the rest. The secret isn’t magic; it’s the combination of climate, soil, and the way families have tended these lands for generations. Among these highland spirits, Altos tequila stands as a true reflection of Los Altos; crafted with patience, care, and a deep respect for tradition.
What Makes Los Altos Tequila Different: Terroir and Tradition
Tequila doesn’t taste the same everywhere. Just like wine, it takes its character from the place it comes from. The highlands of Jalisco sit about 2,000 meters above sea level. Days are sunny, nights are cool, and the soil is rich with minerals and iron. Agave plants here grow slower than those in the valley, storing more natural sugars as they mature.
That slower growth changes everything. When the agave is finally ready to harvest; usually after seven to ten years; it’s packed with flavor. The resulting tequila tends to be gentle on the palate, often with notes of fruit, vanilla, and cooked agave.
All of these details give highland tequila its distinctive taste; soft, bright, and layered.
The Unique Characteristics of Highland Agave
The agave grown in Los Altos looks different from the plants in the valley. The leaves are shorter and thicker, and their blue-green color often fades to silver under the strong sun. Beneath the surface, the roots reach deep into the clay soil, drawing out minerals that influence the plant’s sweetness.
Olmeca Altos: Embodying the Spirit of Highland Tequila
Among the tequilas that carry the Los Altos legacy, altos tequila stands out for staying true to the region’s values while making quality accessible to everyone. Crafted in the highlands, Altos tequila uses 100% Blue Weber agave that’s grown, harvested, and cooked with patience.
The Story Behind Olmeca Altos
The brand was created through a collaboration between master distiller Jesús Hernández and two well-known bartenders, Henry Besant and Dre Masso. Their goal wasn’t to invent something new; it was to honor the traditional way tequila should taste. By combining practical experience from behind the bar with deep regional knowledge, they built a tequila that tastes honest and unpretentious.
A True Taste of Los Altos
If you’re searching for a tequila that truly reflects Los Altos, Olmeca Altos is a great place to start. It captures the sweetness of the highland agave and the craftsmanship of the people who make it.
From Traditional Methods to Modern Excellence
Making tequila in the highlands is both art and routine. Every step requires skill. The jimadores, who harvest the agave, know exactly when a plant is ready. They trim away the sharp leaves with their coat, leaving only the heart. Those piñas are then cooked slowly in brick ovens for up to two days. The long roasting turns the starch into sugar and deepens the flavor.
Once the roasted agave is crushed, its juice begins to ferment. In many distilleries, natural yeasts are used instead of laboratory strains. This makes every batch a little different, adding personality to each bottle.
The Role of Distillation
Distillation usually happens twice in copper stills. Copper helps remove impurities and keeps the taste clean. Some producers age part of their tequila in oak barrels to bring out hints of spice and caramel, but even the unaged “blanco” versions from the highlands often have a smooth, rich texture that stands on its own.
Balancing Tradition with Progress
Over the years, distillers have found ways to improve efficiency without losing authenticity. Newer facilities monitor temperature and fermentation carefully, ensuring consistency while respecting the old methods. It’s this balance between respect for tradition and mindful modernization that defines today’s best highland tequilas.
Sustainability and Quality in Highland Distilling
Respecting the Land
Los Altos is not just about taste; it’s also about responsibility. Agave takes many years to mature, and caring for the land is essential if future generations are to keep this craft alive. More distilleries are working toward sustainability by recycling agave fibers into compost, reusing water, and reducing waste.
Supporting Local Communities
Producers like Olmeca Altos also focus on supporting local communities. Many of the people working in these distilleries are second or third generation, carrying forward skills learned from their parents. This connection to the community gives the tequila its authenticity; it’s made by people who live where the agave grows and who understand what it represents.
Keeping Standards High
Quality control, too, has evolved. Every batch is tested carefully, from the sugar content of the agave to the final alcohol level of the tequila. Yet despite these checks, the process never feels mechanical. There’s still room for instinct and craftsmanship, the kind that comes only from experience.
How to Taste the Difference: Highland vs. Lowland Tequila
If you ever get the chance, taste a highland tequila next to one from the valley. The difference is easy to notice. Highland tequila usually smells sweeter, with notes of fruit and cooked agave. The flavor is round, smooth, and slightly floral. It’s the kind of tequila you can sip slowly without the burn.
What Sets Lowland Tequila Apart
Lowland tequila, grown closer to sea level, tells another story. The agave grows faster in the warmer, drier soil. The taste leans earthy, herbal, and a bit peppery. It’s bold and spicy, a good match for cocktails that need a strong backbone.
Choosing Your Favorite
Neither is better; it depends on what you like; but the contrast shows how much the land matters. Every sip carries a piece of the place it came from.
The Spirit of Los Altos in Every Glass
Los Altos de Jalisco is more than a region on a map. It’s a rhythm, a way of working, and a quiet pride that runs through generations of agave farmers and distillers. The highlands teach patience: the patience to wait for the agave to ripen, to cook it slowly, to distill carefully, and to let the final drink speak for itself.
That’s what makes highland tequila special. It’s not only about flavor; it’s about honesty. From the red clay soil to the copper stills, every step is done with care. And when you pour a glass of altos tequila, you taste that care, the land, and the years of tradition that shaped it.
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