Tequila with a conscience: creator of the sustainable farm-to-glass Altos Tequila offers bartenders and venues a chance to shine

By bartenders for bartenders. Born out of a desire to fulfill a perceived gap in the market for a high-quality tequila for cocktails, mixologists Dre Masso and the late Henry Besant collaborated with master distiller Jésus Hernandez to create Altos Tequila in 2009. Crafted from 100% blue agave in the heart of Los Altos, Mexico, the farm-to-glass spirit works to retain its authentic Mexican roots whilst continuing to grow as a modern brand; each tequila partly utilizes the 500-year-old traditional Tahona method, prior to being distilled in small copper pot stills. Sustainability is at the core of Altos Tequila’s production processes, with the Altos distillery in Jalisco, Mexico consuming 47% less water than the industry standard and implementing a zero-waste landfill certification plan. A key sustainability practice is Altos’ promotion of sustainable businesses to the venues they supply to, working with local artisans to produce reusable drinking vessels fashioned in a local style, and utilizing local flora and fauna behind the bar. Pernod Ricard celebrated Altos Tequila’s commitment to the environment and launched their new sustainable bar initiative, Cantina Ecológica, with an intimate lunch at Chula in Potts Point. Over tostadas, tacos, and flan, Altos Tequila 100% and The Tahona Society co-founder Dre Masso introduced the competition for bartenders and venues. Bartenders and venues can enter Cantina Ecológica by submitting a mini-business plan outlining their innovative initiatives to drive sustainability in the hospitality industry. Eight competitors will be selected to showcase their initiative during a dedicated Altos Cantina Ecológica week held in February 2019 in… Read More