Olmeca Altos was created by bartenders, for bartenders. In 2009, Master Distiller Jesús Hernández teamed up with Henry Besant and Dre Masso of the Worldwide Cocktail Club — two of the most influential figures in modern UK bartending — with a clear brief: build a genuinely traditional, 100% agave tequila that works as a pouring brand, at a price bars can actually afford. The result became the house tequila of cocktail bars worldwide. It's made at Destilería Colonial de Jalisco (NOM 1111) in Arandas, the unofficial capital of Los Altos at 2,104 meters above sea level, from highland agave grown seven to eight years and slow-cooked in traditional mampostería brick ovens. What makes it a rarity at the price is the tahona: a portion of every bottle is crushed by a two-ton volcanic tezontle stone wheel and fermented with the fibers in wooden tanks, then blended with roller-mill distillate, all run through small copper pot stills using the distillery's own cultivated yeast. The range covers the Plata, the definitive Tommy's Margarita tequila; the Reposado, rested 8 to 10 months in ex-bourbon oak for caramel and spice over cooked agave; and the Añejo, aged around 18 months for vanilla, dried fruit, and chocolate. Owned by Pernod Ricard, still overseen personally by Hernández. Honest tequila at an honest price.

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